Herb Brown Butter Rainbow Trout

Ingredients

Instructions

1. 1

   Pat the rainbow trout fillets very dry with paper towel so the skin will crisp properly. Season both sides with the fine salt and black pepper. Finely slice the garlic, chop the parsley, strip the leaves from the thyme and rosemary if the stems are tough, and cut the lemon in half; slice one half for serving and keep the other half for juice.

2. 2

   Heat a large frying pan over medium-high heat. Add the olive oil, then place the trout fillets skin-side down. Press gently with a fish slice for 15 to 20 seconds so the skin stays flat. Cook for 4 to 5 minutes, mostly on the skin side, until the skin is deep golden and crisp and the flesh is opaque about two-thirds of the way up.

3. 3

   Turn the fillets carefully and cook the second side for 1 to 2 minutes, just until the fish flakes easily at the thickest part but is still moist. Transfer to warm plates, skin-side up if possible, to keep the skin crisp.

4. 4

   Lower the heat to medium. In the same pan, add the unsalted butter. Let it foam and turn light hazelnut brown, swirling the pan so it colors evenly without burning. Add the sliced garlic, thyme, rosemary, and capers; cook for 30 to 45 seconds until fragrant and the capers sizzle. Squeeze in juice from half the lemon to brighten the sauce.

5. 5

   Spoon the lemon herb brown butter over the trout, sprinkle with the chopped parsley, and serve immediately with the remaining lemon slices alongside.

Nutrition per serving

Notes

• •For beginner-friendly success, use fillets of similar thickness so they cook at the same rate.
• •Dry fish is the main cause of poor searing; moisture prevents the skin from crisping.
• •If the butter starts to darken too quickly, pull the pan off the heat briefly before adding the herbs and garlic.
• •This is excellent with steamed green beans, boiled new potatoes, or a simple salad.

Background