Pan-Seared Trout with Garlic Herb Butter and Lemon
Pan-seared trout fillets with golden skin and a quick garlic-herb butter sauce, with careful heat control and safe doneness guidance.
Ingredients
- 1 1/2 lb skin-on trout fillets four similar-size portions, pin bones removed
- 1 1/2 tbsp neutral high-heat oil divided
- 3/4 tsp kosher salt
- 1/4 tsp black pepper freshly ground
- 3 tbsp unsalted butter divided for finishing
- 3 garlic cloves finely minced
- 1 tbsp fresh lemon juice after heat is turned off
- 1 tsp lemon zest
- 2 tbsp fresh parsley chopped
- 1 tbsp fresh dill chopped
- lemon wedges for serving
Instructions
- Pat fish fillets completely dry and remove any remaining pin bones. Season with salt and pepper; keep the skin flat.
- Warm a wide heavy skillet over medium to medium-high and add half the oil. The oil should shimmer without heavy smoke.
- Add two fillets skin-side down and press lightly for a few seconds to keep the skin flat. Cook about 4–6 minutes without moving, adjusting for thickness.
- Turn gently and cook the flesh side another 1–3 minutes as needed until the thickest center reaches 145°F (63°C) or becomes opaque and flakes easily. Transfer to warm plates; repeat with remaining fish.
- Turn heat to low. Melt butter in the pan, stir in minced garlic for 20–30 seconds until fragrant, then remove from heat. Stir in lemon juice, zest, parsley and dill.
- Spoon a little warm sauce around the trout instead of directly over the crispy skin. Serve immediately with vegetables or grains.
Notes
Cooking times vary with fish thickness and equipment; check fish at its thickest point for 145°F (63°C), or fully opaque flesh that flakes. Handle and refrigerate seafood safely.