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Trout Meunière
Trout Meunière
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Pan-fried golden brown trout topped with a zesty, herb-infused lemon sauce.
Ingredients:
  • 4 (6 ounce) fillets boneless, skin-on rainbow trout fillets, patted dry
  • 0.75 teaspoon kosher salt, divided
  • 0.5 teaspoon finely ground black pepper
  • 0.5 cup all-purpose flour
  • 4 tablespoons ghee (clarified butter)
  • 6 tablespoons unsalted butter
  • 2 tablespoons finely chopped shallot
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons finely chopped fresh flat-leaf parsley
  • lemon wedges, for serving
Instructions:
  • Preheat the oven to a cozy 200 degrees F (93 degrees C while you line a rimmed baking sheet with parchment paper.
  • Evenly season trout fillets with a perfect balance of 1/2 teaspoon of salt and pepper. Gently coat each fillet with flour, ensuring to shake off any excess.
  • Warm ghee in a large skillet over medium-high heat. Add fish fillets skin-side down once ghee shimmers. Cook for 2 to 3 minutes, then flip and continue cooking until fish is lightly golden and opaque, about 1 to 2 minutes. Transfer fish to a baking sheet and keep warm in the preheated oven.
  • Drain off extra ghee from skillet and give it a quick wipe. Melt unsalted butter in the skillet over medium heat with shallot until softened, about 1 minute. Mix in lemon juice and sprinkle 1/4 teaspoon salt. Let it cook for 30 seconds. Take it off the heat, then stir in parsley.
  • Arrange the fish fillets on plates or a platter, generously spoon over the flavorful sauce from the skillet, and serve promptly with refreshing lemon wedges on the side.

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