Trout with Lemon and Herbs

By gstark

Ingredients

• 4 tablespoons butter
• 2 skin-on trout fillets (6 to 8 oz. each)
• Salt and pepper
• 4 sprigs thyme
• 2 small lemons, 1 thinly sliced and 1 juiced
• 1 tablespoon finely chopped flat-leaf parsley

Details

Servings 2
Adapted from rachaelraymag.com

Preparation

Step 1

Directions

In a large (10- to 12-inch) cast-iron skillet, melt the butter over medium-high heat. Season the trout with 1/2 tsp. each salt and pepper. Place the trout, skin side down, in the skillet. Scatter with the thyme and lemon slices.

Remove the skillet from the heat and stir in the lemon juice, scraping up any browned bits from the bottom of the pan. Spoon the pan sauce over the fish. Top with the parsley.