TROUT WITH GARLIC LEMON BUTTER HERB SAUCE
Steps:
- Season the top of fish fillets with Italian herb seasoning and salt (generously). Fish fillets will have skins on the bottom - no need to season the skins.
- 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 on medium heat (to prevent oil from burning).
- 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, off heat, using spatula, carefully remove fillets to the plate, separating the fish from the skin. Carefully remove or scrape the fish skin off the bottom of the pan, making sure to leave all the cooking oils in the pan.
- Add diced garlic, lemon juice, and white wine to the same pan with oil. Cook on medium-low heat for about 1 minute, until garlic softens a bit. Remove from heat. Add 1 tablespoon of chopped parsley, and 2 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.
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Saim Hassan
[email protected]This dish is a bit too fishy for my taste.
Emranul Haque
[email protected]I'm allergic to trout, but I can still enjoy the sauce on other fish.
SANDIP GAMMEE FF1
[email protected]This recipe is a great way to use up leftover trout.
Shahrukh Tahir
[email protected]I'm not sure what I did wrong, but my trout didn't turn out as good as I hoped.
Ifrad Hossain
[email protected]This dish is a bit pricey, but it's worth it for a special occasion.
Mehjumand Akhtar
[email protected]I'm new to cooking fish, but this recipe made it easy. The trout turned out perfect!
Tyler Burcham
[email protected]This recipe is a keeper! I'll definitely be making it again and again.
Helen Degefu
[email protected]The sauce is so flavorful and versatile. I've used it on chicken and salmon too.
Bianca bwalya
[email protected]I love the crispy skin on the trout. It's the perfect contrast to the tender, flaky flesh.
Holly kate
[email protected]This is my go-to recipe for trout. It's simple, delicious, and always impresses my guests.
Angela Beznosinski
[email protected]I've made this dish several times now and it's always a hit. It's a great weeknight meal that's easy to prepare.
millicent tsele
[email protected]This recipe was a disaster! The trout was dry and the sauce was watery.
Gbadegbe Joseph
[email protected]I'm not a big fan of trout, but this recipe was surprisingly good. The sauce really made the dish.
Tree Boi
[email protected]The trout was a little overcooked, but the sauce was still tasty.
Ali Nawab
[email protected]This dish was a bit bland for my taste. I think I'll add some more herbs and spices next time.
Barbara Buabeng
[email protected]I love the simplicity of this recipe. The trout was moist and flavorful, and the sauce was light and lemony.
Cory Kennedy
[email protected]Great recipe! I used rainbow trout and it was delicious. The sauce was especially good.
Bryce Peterson
[email protected]The trout was cooked to perfection and the sauce was divine. I served it with roasted vegetables and it was a hit with my family.
MD Tausib
[email protected]Easy to follow recipe and the trout turned out flaky and flavorful. Will definitely make this again!
Jamshed Jani
[email protected]This trout dish was a delightful culinary experience. The combination of garlic, lemon, butter, and herbs infused the fish with a symphony of flavors that tantalized my taste buds.