With these trout fillets with lemon butter you'll turn any day of the week into a festive Sunday. Simple, quick and one of those recipes you'll want to make again and again, you'll see how heavenly it tastes. The trout stays juicy and tender, while the lemon butter sauce adds a fresh, slightly tangy note that suits it perfectly and brings out its flavour.
Balanced and very aromatic, this recipe is wonderful with a mild oily fish such as trout. But it works just as well with other fish with firm or slightly fatty flesh, such as salmon, and even with white fish such as monkfish, hake, sea bass, sea bream or sole.
I encourage you to enjoy both the simplicity of the preparation and the wonderful flavour of this delicious recipe. I'm sure you're going to love these trout fillets with lemon butter .
Ingredients
- 1 trout fillet cut in half (or, if you prefer, sea bass, fresh cod, salmon or sea bream)
- 60 g flour
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 30 ml extra virgin olive oil
- 60 g butter, diced
- 2 garlic cloves, thinly sliced
- 15 ml lemon juice
- 1/4 teaspoon red chilli flakes (optional)
- Chopped fresh parsley, to garnish
- 2-3 lemon slices, to garnish
Method
- Pat the fish dry with a little kitchen paper. Season both sides to taste.
- Heat your Lodge Wanderlust cast iron skillet with two handles over medium heat for about 4-5 minutes.
- Meanwhile, dust the trout fillets with flour on both sides.
- Put the oil in the pan and, when it is hot, place the fish skin side down. Cook for about 3-4 minutes on each side.
- Remove the two pieces of trout from the pan and set aside on a plate or serving dish. Cover them with foil or a lid to keep them warm.
- Add the butter to the pan and stir while it melts.
- When the butter stops foaming, add the sliced garlic and let it cook for 1 minute.
- Remove the pan from the heat and add the lemon juice, salt, freshly ground black pepper and chilli flakes.
- Gently stir the sauce and put the trout back in the pan.
- Using a spoon, baste the fish several times with the sauce so it is well coated.
- Add the lemon slices, sprinkle the chopped parsley over the top and serve straight from the pan.
Tips
- As I know you'll make this dish again, I suggest changing the flavour of the sauce slightly by replacing the lemon juice with another citrus juice, such as lime or orange (adding a touch of zest). In both cases, it's best to add a little less juice at first and then add the rest if needed. With orange you'll get an aromatic, sweeter sauce that also goes beautifully with trout and salmon. Lime will give it a slightly more aromatic and intense flavour.
