Trout Recipe 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!
Trout fillets are usually pretty thin which makes them perfect for cooking on stove top in a skillet. One of the best trout recipes I’ve tried is simply cooking the trout in the skillet in olive oil, and then adding garlic, lemon juice, white wine, fresh parsley and butter. That’s it! Simple and delicious.
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 to enhance it.
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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!
One of the best trout recipes I've tried is simply cooking the trout in the skillet in olive oil, and then adding garlic, lemon juice, white wine, fresh parsley and butter. Gluten free, healthy, easy-to-make and delicious! A family favorite! Perfect way to cook an amazing fish: trout.
- 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 seasoning dried thyme, oregano, parsley, combined
- 1/4 teaspoon salt to taste
- 4 garlic cloves diced
- 3 tablespoons lemon juice freshly squeezed
- 2 tablespoons white wine
- 2 tablespoons butter softened
- 2 tablespoons parsley chopped
- 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.
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.
- 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.
- 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.
- Add fish to the pan, spoon sauce over the fish, top the fish and sauce with the remaining 1 tablespoon of parsley, and serve.
10 minutes per inch is the golden when it comes to properly cooked fish. No one is going to take out a measuring tape to see the exact thickness of the fish. The main thing is to check on the “doneness” by using a fork gently to see if it is tender juicy flakes, but definitely not dried flakes. Also remember the fish is going to continue to cook after you remove it from the heat, so cook it until it is just a little shy of being fully done, that way you will get perfectly cooked fish. Just like making really good scrambled eggs, the residual heat will continue to cook the fish even after it is taken away from the burner. With all fish it is better to be a little underdone than overdone. When it is a little underdone you can always cook it a little bit more or nuke it a little bit, but when it is overdone there is no way to make it right.
10 minutes per inch is the golden when it comes to properly cooked fish. No one is going to take out a measuring tape to see the exact thickness of the fish. The main thing is to check on the “doneness” by using a fork gently to see if it is tender juicy flakes, but definitely not dried flakes. Also remember the fish is going to continue to cook after you remove it from the heat, so cook it until it is just a little shy of being fully done, that way you will get perfectly cooked fish. Just like making really good scrambled eggs, the residual heat will continue to cook the fish even after it is taken away from the burner. With all fish it is better to be a little underdone than overdone. When it is a little underdone you can always cook it a little bit more or nuke it a little bit, but when it is overdone there is no way to make it right.
I’d like to add some calories to this, if possible. Would it be okay to cook the fish in 2 tbsp. butter?
(I know, adding calories is weird. I have an underweight son who adores fish but cannot abide breaded things.)
Thanks!
I would cook the fish with olive oil, and add the butter later. The recipe actually includes 2 tablespoons of butter that you add towards the end of cooking process, when you make the sauce. If you like, you can add even more butter to the sauce.
I made this tonight and is was fantastic! My fish was thin so I did 3 and 2 on the minutes. I will make this again and I have told friends have fabulous it was! I am looking forward to trying your other recipes.
So glad you liked it! If your fish is thin, you don’t need to cook it as long, you’re correct!