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Trout with Garlic Lemon Butter Herb Sauce

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Trout with Garlic Lemon Butter Herb Sauce – simple and delicious way to cook 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 fish recipes, easy fish recipes, how to cook trout, trout recipes

Note: I have also made this recipe using the type of fish I’ve never cooked with before – Arctic Char. Arctic Char looks very similar to trout, and it’s closely related to both salmon and trout. Therefore, this recipe will also work with salmon and arctic char. Very easy and versatile!

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Trout with Garlic Lemon Butter Herb Sauce

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 4 servings

Trout with Garlic Lemon Butter Herb Sauce

Ingredients

  • 1.5 pounds trout (or salmon, or arctic char) - 2 large fish fillets with skin on the bottom
  • 2 tablespoons olive oil (more, if needed)
  • 1 tablespoon Italian herb seasoning (dried thyme, oregano, parsley, combined)
  • salt, to taste
  • 4 garlic cloves, diced
  • 3 tablespoons lemon juice, freshly squeezed
  • 2 more tablespoons white wine
  • 2 tablespoons butter, softened
  • 2 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. 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). 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.
  3. 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.
  4. 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.
  5. Add fish to the pan, spoon sauce over the fish, top the fish and sauce with the remaining 1 tablespoon of parsley, and serve.
http://juliasalbum.com/2015/10/trout-with-garlic-lemon-butter-herb-sauce/

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{ 15 comments… add one }
  • jen January 20, 2016, 4:31 pm

    I can use Swai fish for this recipes?

  • Shawnee April 10, 2016, 11:29 pm

    I made this twice. Very good and easy!

  • David Farris August 23, 2016, 2:42 am

    Wow,
    So, I live in Alaska, and have some fresh King Salmon I wanted to cook with tonight, and thought I would try a new recipe. So naturally I took to pintrest and found this gem. Easy, and DELISH! Thanks for posting, thought you should know that it works incredibly well, and will get repeat use!

  • Tim September 13, 2016, 12:46 pm

    Wow! This looks amazing! I’m not big on fish but I think I will like this.

  • Wil September 25, 2016, 6:36 pm

    Made this tonight it turned out great – I used cod and added some lump crab to the sauce – sensational- thanks!

  • Hasan October 26, 2016, 2:55 am

    Hi, can you please advise what can we replace white wine with? Something non alcoholic please. Thanks

    • Kristen November 8, 2016, 7:16 pm

      In the vinegar section at the grocery store they sell cooking wines which work the same as drinking wine

      • Larry April 29, 2017, 4:39 pm

        You should read the question carefully. For religious and other reasons, some people need a non alcoholic substitute. I suggest rice vinegar as a good white wine sub.

    • Mel July 11, 2017, 8:32 pm

      You can use either seafood stock or even vegetable stock.

  • Audrey January 23, 2017, 8:05 pm

    Very good!!

    • Julia January 31, 2017, 12:33 am

      Thank you! 🙂

  • Andrea March 8, 2017, 8:43 pm

    Made this with catfish fillets and it was amazing! Even my 5 yr old ate it! In repeat in this house. Thanks

    • Julia March 10, 2017, 11:59 pm

      Thank you, Andrea! I am glad this recipe was a success in your family! 🙂

  • Shaun Edmonds June 2, 2017, 6:16 am

    Nice recipe, and Trout is a much underused fish, even here in the UK where we can get seasonal fresh Brown Trout caught in local rivers. However I have never seen a fillet of fish cooked flesh side down first. Here we always fry skin side first, it allows the fish to slowly cook while being insulated, the colour changes and when its about half way up the fillet we turn it over for a couple of minutes to finish, makes for a much lighter, almost steamed fillet.

  • Dan June 12, 2017, 8:21 pm

    SO delish!! I’ve made this twice with rainbow trout and it worked out perfectly. Great flavour, flaky/not-over cooked fish. Thank you for sharing this recipe.

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