With these trout fillets with lemon butter you can turn any day of the week into a festive Sunday. Simple, quick, and one of those recipes you’ll want to make again; you’ll see how delicious it is. The trout turns out juicy and tender, while the lemon butter sauce adds a fresh, slightly tangy note that works beautifully and brings out its flavor.
Balanced and very aromatic, this recipe is fantastic with a mild oily fish like trout. But it works just as well with other fish with firm flesh or a bit of fat, such as salmon, and even with white fish like monkfish, hake, sea bass, gilthead bream, or sole.
I encourage you to enjoy both the simplicity of the preparation and the wonderful flavor of this delicious recipe. I’m sure that these trout fillets with lemon butter will delight you.
Ingredients
- 1 trout fillet cut in half (or, if you prefer, sea bass, fresh cod, salmon, or gilthead bream)
- 60 g flour
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 30 ml extra virgin olive oil
- 60 g butter cut into cubes
- 2 cloves garlic cut into thin slices
- 15 ml lemon juice
- 1/4 teaspoon red chili flakes (optional)
- Chopped fresh parsley, for garnish
- 2-3 lemon slices, for garnish
Preparation
- Pat the fish dry with a little paper towel to remove any excess moisture. Season both sides to taste.
- Heat your Wanderlust Lodge cast iron skillet with two handles over medium heat for about 4-5 minutes.
- Meanwhile, coat the trout fillets in flour on both sides.
- Add the oil to the pan and, once hot, place the fish skin-side down. Cook for about 3-4 minutes per side.
- Remove the two pieces of trout from the pan and set aside on a plate or serving dish. Cover with aluminum foil or a lid to keep warm.
- Add the butter to the pan and stir as 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 chili flakes.
- Gently stir the sauce and return the trout to the pan.
- Using a spoon, baste the fish several times with the sauce so it gets well coated.
- Arrange the lemon slices, sprinkle the chopped parsley over the top, and serve straight from the pan.
Tips
- Since I know you’ll be making this dish again, I suggest slightly changing the flavor of the sauce by swapping the lemon juice for another citrus juice, such as lime or orange (adding a touch of zest). In both cases, the ideal approach is to use a little less juice and, if needed, add more later. With orange, you’ll get a fragrant, sweeter sauce that also pairs beautifully with trout and salmon. Lime will give it a slightly more aromatic and intense flavor.
