Lemon Herb Pan-Seared Trout

Instructions

1. Pat the trout fillets completely dry with paper towels. Season both sides generously with salt and pepper.

2. Heat the olive oil in a cast iron skillet over medium-high heat until the oil just begins to shimmer.

3. Place the fillets skin-side down and press gently with a fish turner for the first 30 seconds to prevent curling. Cook for 4 minutes without moving — the skin should turn golden and crisp.

4. Add the butter, garlic, thyme, and rosemary to the pan. Once the butter foams, tilt the pan slightly and spoon the herb butter over the fillets repeatedly for about 1 minute.

5. Carefully flip the fillets and cook for 2 more minutes on the flesh side. The fish is done when it flakes easily with a fork.

6. Squeeze the lemon juice over the fillets while still in the pan. Remove from heat immediately.

7. Plate the trout skin-side up to keep it crispy. Spoon the pan sauce over the top and garnish with the lemon slices and remaining herbs.

Tips

• Dry skin = crispy skin. The most important step is patting the fillets thoroughly dry before they hit the pan.
• Don’t move the fish during the initial sear. Let the skin release naturally from the pan.
• Rainbow trout, brown trout, or arctic char all work well here.
• Pairs beautifully with a simple side of buttered asparagus or a green salad.