Trout with Butter, Lemon, & Herbs

By amt2mf

Fresh thyme and parsley add a special touch to trout fillets. The buttery, lemony sauce made from pan juices captures every bit of goodness from the pan. Make quick and easy Trout with Lemon & Herbs to enjoy flavors of fresh thyme with buttery pan-fried fish. This recipe will be a go-to when you want for fish.

Ingredients

• 4tablespoons4 tablespoons butter
• 22 (6- to 8-ounce) skin-on trout fillets
• 1/2teaspoon1/2 teaspoon salt
• 1/2teaspoon1/2 teaspoon pepper
• 4sprigs4 sprigs thyme
• 2small2 small lemons, 1 thinly sliced and 1 juiced, divided
• 1tablespoon1 tablespoon flat-leaf parsley, finely chopped

Details

Servings 2
Preparation time 10mins
Cooking time 20mins
Adapted from rachaelraymag.com

Preparation

Step 1

In a large (10- to 12-inch) cast-iron skillet, melt butter over medium-high heat. Season trout with salt and pepper. Place the trout, skin side down, in the skillet. Scatter with the thyme and lemon slices.
Cook the trout, spooning the butter from the bottom of the skillet over the fish often, until just cooked through (do not flip), about 5 minutes.

Transfer fish and lemon slices to a serving plate.

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