Trout with Garlic Lemon Butter

This Garlic Lemon Butter Trout is a simple, yet flavorful dish that’s perfect for a weeknight dinner. The delicate fish is pan-seared to golden perfection, then topped with a rich, tangy garlic lemon butter sauce that’s bursting with fresh, vibrant flavors. Whether you use trout, salmon, or arctic char, this dish brings out the best in any fish and is sure to impress.

Yields: 4 servings

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 seasoning (a mix of dried thyme, oregano, and parsley)
• ¼ teaspoon salt (to taste)
• 4 garlic cloves, diced
• 3 tablespoons freshly squeezed lemon juice
• 2 tablespoons white wine
• 2 tablespoons butter, softened
• 2 tablespoons chopped parsley (divided)

Instructions:

1. Prepare the Fish: Season the top of the fish fillets generously with Italian seasoning and salt. There’s no need to season the skin side of the fish, just the flesh side.
2. Cook the Fish:In a large skillet, heat 2 tablespoons of olive oil over medium heat until it’s hot but not smoking. Add the fish fillets to the skillet, skin side up and flesh side down. Cook for about 3-5 minutes, until the flesh is lightly browned. Be careful not to let the oil smoke.
3. Flip and Finish Cooking: Flip the fillets over to the skin side, adding more oil to the pan if needed. Cook for another 2-4 minutes on medium heat, until the fish is cooked through but still tender. Remove the skillet from heat, cover with a lid, and let the fish sit for 5-10 minutes to finish cooking.
4. Remove the Fish and Skin: Carefully remove the cooked fish fillets from the pan using a spatula, separating the flesh from the skin. Discard or scrape off the skin from the bottom of the pan, ensuring you keep all the flavorful cooking oils in the skillet.
5. Make the Garlic Lemon Butter Sauce: In the same pan, add the diced garlic, lemon juice, and white wine. Cook over medium-low heat for about 1 minute, until the garlic softens and becomes fragrant. Remove the pan from the heat and stir in 1 tablespoon of chopped parsley and the softened butter, stirring until the butter melts and the sauce becomes creamy.
6. Serve: Return the cooked fish fillets to the pan, spooning the garlic lemon butter sauce over the top. Garnish with the remaining 1 tablespoon of chopped parsley. Serve immediately with a glass of Day 5 Advent Wine and enjoy!

This dish pairs beautifully with roasted vegetables, rice, or a simple green salad. It's the perfect balance of savory and bright, making it a hit for any occasion.

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