Seasoned fresh trout fillets are pan-seared and then smothered in a buttery garlic lemon sauce with fresh parsley.
Lemon Garlic Trout
Ingredients Makes: 2 servings Time: 30 minutes
2 large trout fillets with skin on the bottom
1/4 tsp powdered thyme
1/4 tsp sea salt
2 Tbsp extra-virgin olive oil + 1 Tbsp extra-virgin olive oil
3 Tbsp unsalted butter, softened
4 garlic cloves, minced
3 Tbsp fresh parsley, chopped
1/4 lemon juice, freshly squeezed (2 lemons)
1/4 tsp sea salt, to taste
lemon wedges (garnish)
2 Tbsp fresh parsley leaf (garnish)
Prepare the lemon garlic sauce. Mince the garlic and roughly chop the parsley leaves and then transfer to a bowl. Set aside 1/4 cup of lemon juice in small dish.
Season the fillets. Rub the thyme powder evenly into the tops of both of the fillets and then sprinkle the sea salt over them.
Cook the trout. In a large skillet, heat 2 tablespoons of olive oil on medium heat. Add fish fillets skin side up, flesh side down. Cook the flesh side of the fish for about 3 to 5 minutes on medium heat, until lightly browned. Flip the fillets over to the other side, skin side down (add 1 more tablespoon of olive oil, if needed). Cook for another 2 to 4 minutes on medium heat. Remove the skillet from heat and cover with a lid; let the fish sit for 5 to 10 minutes, or until flaky and cooked through completely.
De-skin trout. After the fish is cooked through, move fillets to a plate and carefully separate the fish from the skin and discard the skin. Cover fish with a lid to keep warm. Remove any fish skin off the bottom of the pan, but make sure to leave all the cooking oils in the pan.
Prepare the lemon garlic sauce. Add the butter to the skillet followed by the garlic and chopped parsley. Cook on medium-low heat for about 1 minute or until garlic softens and becomes fragrant. Add the lemon juice and stir until a creamy mixture is formed. Cook the sauce for about 1 minute, stirring constantly, then remove from heat.
Serve trout covered in lemon garlic sauce. Add the fish to the pan and spoon sauce over the fish until completely covered. Transfer trout to the serving plate, and then top the fish with the remaining sauce. Serve with a wedge of lemon and fresh parsley leaf as garnish.
Recipe shared by: J. Marshall
- Trout is an excellent source for the essential nutrient: Vitamin B12.
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