Entrée: United States – Pan-Seared Trout with Herbed Butter

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 5 min

Cook 8 min

Total 13 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 trout fillets, about 10 oz total (285 g total)
Salt and pepper to taste
2 tbsp (30 ml) olive oil
3 tbsp (45 g) unsalted butter
1 tbsp (15 ml) lemon juice
1 tbsp (15 ml) chopped fresh parsley
1 tbsp (15 ml) chopped fresh chives

Show original ingredient measurements

2 trout fillets, about 10 oz total (285 g total)
Salt and pepper to taste
2 tbsp (30 ml) olive oil
3 tbsp (45 g) unsalted butter
1 tbsp (15 ml) lemon juice
1 tbsp chopped fresh parsley
1 tbsp chopped fresh chives

Instructions

1. Season the trout fillets with salt and pepper on both sides.
2. In a large skillet, heat olive oil over medium-high heat. Add the trout fillets skin-side down and cook for about 3-4 minutes until the skin is crispy. Flip the fillets and cook for another 2-3 minutes until the fish is cooked through.
3. Remove the trout from the skillet and set aside. In the same skillet, add butter, lemon juice, parsley, and chives. Cook for 1-2 minutes until the butter is melted and the herbs are fragrant.
4. Pour the herbed butter over the trout fillets and serve immediately.