Ingredients:

  • 2 (6-ounce) spotted sea trout fillets, skin-on
  • Salt and black pepper, to taste
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • Juice of 1 lemon
  • Zest of half a lemon
  • 2 tablespoons fresh parsley, finely chopped
  • 1 garlic clove, minced
  • Lemon wedges (optional garnish)

Instructions:

  1. (1) Rinse the spotted sea trout fillets under cold water and pat them dry with paper towels.
  2. (2) Season both sides generously with salt and black pepper.
  3. (3) In a large skillet, heat olive oil over medium-high heat until shimmering but not smoking.
  4. (4) Place the trout fillets skin-side down in the hot skillet.
  5. (5) Cook for about 4–5 minutes, or until the skin is crispy and golden brown.
  6. (6) Carefully flip the fillets using a spatula; add butter to the pan.
  7. (7) Continue cooking for another 3–4 minutes, basting with melted butter as you cook (tilt pan slightly to pool butter).
  8. (8) While fish cooks, whisk together lemon juice, lemon zest, parsley, and minced garlic in a small bowl.
  9. (9) Once cooked through (internal temperature should be around 145°F /63°C), remove from heat.
  10. (10) Plate each fillet; drizzle with lemon herb sauce.
  11. (11) Garnish with lemon wedges if desired.