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The Best Trout Recipe

At FishVault, our mission is to provide you a premium monthly fishing subscription box that helps enhance your fishing experience and lifestyle. As part of that, we believe that it also helps when you know how to properly prepare a tasty fish dinner. Today we are going to share what we feel is the “Best Trout Recipe”:

A simple and delicious way to cook trout (or other fish), especially if you're in a hurry!  The whole recipe takes only 30 minutes.  Italian herb seasoning, chopped fresh parsley and garlic give great flavor to the fish!  Healthy, low-carb dinner rich in lean protein and omega-3 fatty acids.

What makes this trout recipe work:

  • The ingredient list for this trout recipe is short and simple.
  • The trout itself is such a delicate fish with a great flavor, it doesn't need too many ingredients or special technique to enhance it.  So, just cook it in a large skillet on stove top with olive oil and butter, garlic, butter, lemon juice, white wine, fresh parsley.
  • The cooking times are short since trout fillets are usually pretty thin.  This trout recipe takes only 30 minutes from start to finish.

Ingredients

  • pounds trout - 2 large fish fillets with skin on the bottom
  • tablespoons olive oil more, if needed
  • tablespoon Italian seasoning (dried thyme, oregano, parsley, combined together)
  • ¼ teaspoon salt to taste
  • garlic cloves diced
  • tablespoons lemon juice freshly squeezed
  • tablespoons white wine
  • tablespoons butter softened
  • tablespoons parsley chopped

Instructions 

  1. Season the top of fish fillets with Italian herb seasoning and salt (generously). Fish fillets will have skins on the bottom - no need to season the skins.
  2. In a large skillet (large enough to fit 2 fish fillets), heat 2 tablespoons of olive oil on medium heat until heated but not smoking.  To the hot skillet with olive oil, add fish fillets skin side up - flesh side down. Cook the flesh side of the fish for about 3-5 minutes on medium heat, making sure the oil does not smoke, until lightly browned.
  3. Flip the fillets over to the other side, skin side down (add more oil, if needed). Cook for another 2-4 minutes on medium heat (to prevent oil from burning). 
  4. Remove the skillet from heat, close with the lid, and let the fish sit for 5-10 minutes, covered, in the skillet, until flaky and cooked through completely.
  5. After the fish is cooked through, off heat, using spatula, carefully remove fillets to the plate, separating the fish from the skin. Carefully remove or scrape the fish skin off the bottom of the pan, making sure to leave all the cooking oils in the pan.
  6. Add diced garlic, lemon juice, and white wine to the same pan with oil. Cook on medium-low heat for about 1 minute, until garlic softens a bit. Remove from heat. Add 1 tablespoon of chopped parsley, and 2 tablespoons of butter, off heat, to the sauce, stirring, until the butter melts and forms a creamy mixture.
  7. Add fish to the pan, spoon sauce over the fish, top the fish and sauce with the remaining 1 tablespoon of parsley, and serve.