TROUT WITH GARLIC
LEMON BUTTER HERB
SAUCE
1
Season the top of fish fillets with Italian herb
seasoning and salt. BE GENEROUS
Fish fillets will have skins on the bottom - no
need to season the skins.
2
Heat oil in the pan and cook fillets.
In a large skillet (large enough to fit 2 fish fillets),
heat 2 tablespoons of olive oil on medium heat
until heated but not smoking. To the hot skillet
with olive oil, add fish fillets skin side up - flesh
side down. Cook the flesh side of the fish for
about 3-5 minutes on medium heat, making sure
the oil does not smoke, until lightly browned.Flip
the fillets over to the other side, skin side down
(add more oil, if needed). Cook for another 2-4
minutes on medium heat (to prevent oil from
burning).
3
4
Remove the pan from heat while continuing to
cook fish.
Remove the skillet from heat, close with the lid,
and let the fish sit for 5-10 minutes, covered, in
the skillet, until flaky and cooked through
completely.
After the fish is cooked through, off heat, using
spatula, carefully remove fillets to the plate,
separating the fish from the skin. Carefully
remove or scrape the fish skin off the bottom of
the pan, making sure to leave all the cooking oils
in the pan.
Make the sauce.
Add diced garlic, lemon juice, and white wine to
the same pan with oil. Cook on medium-low heat
for about 1 minute, until garlic softens a bit.
Remove from heat. Add 1 tablespoon of chopped
parsley, and 2 tablespoons of butter, off heat, to
the sauce, stirring, until the butter melts and
forms a creamy mixture.
Add fish to the pan, spoon sauce over the fish, top
the fish and sauce with the remaining 1
tablespoon of parsley, and serve Can be served
with rice or pasta and make it a whole meal!.
| Oh my trout!