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! Healthy, low-carb dinner rich in lean protein and omega-3 fatty acids.
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.
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.
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!
Other trout recipes
- Another simple way to cook trout is simply to enhance it with capers, garlic, lemon and butter. I combined just those ingredients to make this easy and delicious Trout with Caper-Garlic Lemon Butter Sauce. And yes, I used steelhead trout for this recipe but you can use a regular trout.
- I made this recipe with salmon – but it is easily adaptable for trout: Garlic Parmesan Crusted Salmon and Asparagus
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! Low-carb dinner rich in lean protein and omega-3 fatty acids. 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 together)
- 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
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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.
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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.
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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).
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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.
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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.
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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.
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Add fish to the pan, spoon sauce over the fish, top the fish and sauce with the remaining 1 tablespoon of parsley, and serve.
What have I been cooking in my kitchen?
1 Year Ago: Seared Scallops with Creamy Lemon-Caper Sauce
2 Years Ago: Cilantro Lime Potato Salad
I was blown away! First time I’ve cooked trout, so went looking for any pitfalls, and a good but uncomplicated recipe. Simple ingredients I had at hand (and love).The result was restaurant quality! Served it with gluten free pasta and veges, and eliminated the salt other than the butter being salted. We love, love the garlic lemon butter sauce and I can see it being my go-to with all sorts of other dishes and sides. Next time I will add green onions to the sauce. Clean up was a challenge from stove splatter. I don’t usually saute. I must say I am in love with my new Oxo instant thermometer, as I was concerned that the short cooking time would not be enough for the thick part of the filet. But that time was enough to get me to the 145 degrees, perfect tender doneness.
I’ve made this dish two times already and I love it even more.
Excellent but be careful not to cook it to long. Take it off the heat before it looks done because it really does finish cooking when it’s off the heat.
I really loved it its a great dish. my husband and i eat this dish at least once a week. good job!! i rate it a 100/10
Just made this for dinner. It is the best trout we have ever eaten! Seriously, restaurant quality.
This is now my husbands go to Trout dish instead of his usual way of smoking it. It was an easy recipe for him to follow, and we all gave it a 5/5 score.Yumm.
Amazing. Excellent recipe. Will definitely make this again.
Delish and pretty easy! Will definitely make it again.
This was my first time having trout and it was amazing! Didn’t have the white wine but did it with everything else and I’m looking forward to doing it with the wine sometime soon! Lots of flavor but it didn’t over power the fish which was great! Definitely try this recipe if your thinking about it!
This recipe is the bomb! My husband and 5yo daughter cannot get enough of this dish! I didn’t have white wine so i substituted it with white wine vinegar. This will be part of our main rotation from now on.