Trout with Lemon & Herbs

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.

Photo by Tufgrlz B.
Adapted from rachaelraymag.com

PREP TIME

10

minutes

TOTAL TIME

25

minutes

SERVINGS

2

servings

PREP TIME

10

minutes

TOTAL TIME

25

minutes

SERVINGS

2

servings

Adapted from rachaelraymag.com

Ingredients

Directions

In a large (10- to 12-inch) cast-iron skillet, melt butter over medium-high heat. Season the trout with 1/2 teaspoon each salt and pepper. Place trout, skin side down, in the skillet. Scatter with thyme and lemon slices. Cook the trout, spooning butter from the bottom of the skillet over the fish often, until just cooked through (do not flip), about 5 minutes. Transfer the 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.

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