Trout with Garlic Lemon Butter Herb Sauce ( Copy )
10
30
349
Ingredients
Minutes
Calories
Prep
Cook
Servings
10 min
20 min
4
Health Highlights
Rainbow trout is a great source of omega-3 fatty acids. Fry the skin until its crispy and delicious!
Ingredients
681 gm
Trout, rainbow
(or arctic char)
2 tbsp
Extra virgin olive oil
(for frying fish)
1 tsp
Extra virgin olive oil
(for pan sauce)
1 tbsp
Italian herb seasoning, McCormick
(dried thyme; oregano; parsley)
1 pinch
Sea salt, fine
(to taste)
4 clove(s)
Garlic
(minced)
3 tbsp
Lemon juice
(freshly squeezed)
2 tbsp
White wine
1 tbsp
Butter, unsalted
(softened)
2 tbsp
Parsley, fresh
(chopped)
Instructions
Generously season both sides of fish fillets with Italian herb seasoning, salt, and pepper.
In a large skillet (large enough to fit 2 fish fillets), heat 2 tablespoons of olive oil on medium heat until heated but not smoking. To the hot skillet with olive oil, add fish fillets skin side up - flesh side down. Cook the flesh side of the fish for about 3-5 minutes on medium heat, making sure the oil does not smoke, until lightly browned. Flip the fillets over to the other side, skin side down (add more oil, if needed). Cook for another 2-4 minutes. Remove the skillet from heat, close with the lid, and let the fish sit for 5-10 minutes, covered, in the skillet, until flaky and cooked through completely.
After the fish is cooked through, using spatula, carefully remove fillets to the plate, making sure to leave all the cooking oils in the pan.
Add 1 tsp oil to the same pan with minced garlic, lemon juice, and white wine. Cook on medium-low heat for about 1 minute, until garlic softens a bit. Remove from heat. Add 1 tablespoon of chopped parsley, and 1 tablespoons of butter, off heat, to the sauce, stirring, until the butter melts and forms a creamy mixture.
Add fish to the pan, spoon sauce over the fish, top the fish and sauce with the remaining 1 tablespoon of parsley, and serve.
