Ingredients:

  • 2 (6-ounce) speckled sea trout fillets, skin-on
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil
  • 4 tablespoons unsalted butter, at room temperature
  • Zest of one lemon
  • Juice of half a lemon (about 1 tablespoon)
  • 1 teaspoon fresh parsley, finely chopped
  • Optional: Pinch of red pepper flakes for heat

Instructions:

  1. In a small bowl, combine room temperature butter, lemon zest, lemon juice, chopped parsley, and red pepper flakes if using. Mix well until fully combined. Set aside.
  2. Pat the trout fillets dry with paper towels to ensure crispy skin when cooking. Season both sides generously with salt and freshly ground black pepper.
  3. Heat a non-stick or cast-iron skillet over medium-high heat for about two minutes until hot but not smoking.
  4. Add olive oil to the pan and swirl it around to coat evenly. Carefully place trout fillets in the skillet skin side down. Press down gently on each fillet with a spatula for even cooking and crisping of the skin.
  5. Cook for about four minutes without moving them until the skin is golden brown and crispy.
  6. Using a spatula, carefully flip each fillet over; cook on this side for an additional three to four minutes or until cooked through (the fish should flake easily).
  7. When you are nearing completion (the last minute or so), add your prepared lemon herb butter to the pan around the fish—allow it to melt and spoon some over each fillet as it cooks.
  8. Once done cooking, remove from heat and transfer trout onto plates; drizzle any remaining melted herb butter from your skillet over top before serving.
  9. Optionally garnish with extra parsley or lemon slices before serving immediately while hot!