Herb Brown Butter Rainbow Trout

Nutrition · per serving

Steps

1. 1

   Pat the rainbow trout fillets very dry with paper towel so the skin will crisp properly. Season both sides with the fine salt and black pepper. Finely slice the garlic, chop the parsley, strip the leaves from the thyme and rosemary if the stems are tough, and cut the lemon in half; slice one half for serving and keep the other half for juice.

   2 fillets (about 150 g each) rainbow trout fillets, skin on4 g fine salt1 g black pepper2 cloves (6 g) garlic, finely sliced2 sprigs fresh thyme1 small sprig fresh rosemary1 medium lemon10 g flat-leaf parsley, finely chopped
2. 2

   Heat a large frying pan over medium-high heat. Add the olive oil, then place the trout fillets skin-side down. Press gently with a fish slice for 15 to 20 seconds so the skin stays flat. Cook for 4 to 5 minutes, mostly on the skin side, until the skin is deep golden and crisp and the flesh is opaque about two-thirds of the way up.

   10 ml olive oil2 fillets (about 150 g each) rainbow trout fillets, skin on
3. 3

   Turn the fillets carefully and cook the second side for 1 to 2 minutes, just until the fish flakes easily at the thickest part but is still moist. Transfer to warm plates, skin-side up if possible, to keep the skin crisp.

   2 fillets (about 150 g each) rainbow trout fillets, skin on
4. 4

   Lower the heat to medium. In the same pan, add the unsalted butter. Let it foam and turn light hazelnut brown, swirling the pan so it colors evenly without burning. Add the sliced garlic, thyme, rosemary, and capers; cook for 30 to 45 seconds until fragrant and the capers sizzle. Squeeze in juice from half the lemon to brighten the sauce.

   45 g unsalted butter2 cloves (6 g) garlic, finely sliced2 sprigs fresh thyme1 small sprig fresh rosemary15 g capers, drained1 medium lemon
5. 5

   Spoon the lemon herb brown butter over the trout, sprinkle with the chopped parsley, and serve immediately with the remaining lemon slices alongside.

   10 g flat-leaf parsley, finely chopped1 medium lemon2 fillets (about 150 g each) rainbow trout fillets, skin on45 g unsalted butter2 cloves (6 g) garlic, finely sliced2 sprigs fresh thyme1 small sprig fresh rosemary15 g capers, drained

Origin & History

Pan-seared trout is a classic style of home cooking in the United States, especially in regions where freshwater trout is widely farmed or caught. Brown butter, lemon, and herbs reflect a simple American approach influenced by French technique, using a few high-impact ingredients to highlight the fish rather than mask it.