Ingredients:

  • 2 sea trout fillets (skin-on, about 6 oz each)
  • Salt and pepper, to taste
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • Zest of 1 lemon
  • Juice of half a lemon
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon capers, rinsed and chopped (optional)

Instructions:

  1. [Prepare the Fish]: Pat the sea trout fillets dry with paper towels. Season both sides generously with salt and pepper.
  2. [Heat the Skillet]: In a large skillet over medium-high heat, add olive oil. Allow it to heat until shimmering but not smoking.
  3. [Cook the Sea Trout]: Place the fish skin-side down in the hot skillet. Cook without moving for about 4-5 minutes, or until the skin is crispy and golden brown. Carefully flip the fillets using a spatula; add butter to one side of the pan. Continue cooking for another 3-4 minutes until cooked through and opaque in color.
  4. [Make Lemon Herb Sauce]: While fish is cooking, combine lemon zest, lemon juice, parsley, and capers (if using) in a small bowl; mix well.
  5. [Serve]: Plate each fillet skin-side up; drizzle with lemon herb sauce before serving.