Ingredients:

  • 2 ruby red trout fillets (about 6 oz / 170 g each)
  • Salt and pepper to taste
  • 2 tablespoons all-purpose flour (25 g)
  • 2 tablespoons olive oil (30 ml)
  • 4 tablespoons unsalted butter (56 g)
  • 2 cloves garlic, minced
  • Juice of 1 lemon (about 2 tablespoons / 30 ml)
  • Zest of 1 lemon
  • 1 tablespoon fresh parsley, chopped (or 1 tsp dried parsley)
  • Optional: pinch of red pepper flakes for heat

Instructions:

  1. Pat the trout fillets dry with paper towels. Season both sides with salt and pepper. Dust lightly with flour, shaking off the excess.
  2. Heat olive oil in a non-stick skillet over medium-high heat until shimmering.
  3. Carefully place the trout fillets skin-side down in the skillet. Cook for 4-5 minutes until the skin is crispy and golden brown. Flip the fillets and cook for an additional 2-3 minutes until cooked through.
  4. In a small saucepan, melt butter over medium heat. Add minced garlic, cooking for about 30 seconds until fragrant. Stir in lemon juice, zest, parsley, and red pepper flakes (if using). Heat just until warmed.
  5. Place trout on plates, spoon over lemon-butter sauce, and serve immediately.