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Cast Iron Trout with Lemon Butter

Mains

Main Ingredient: Trout
Prep Time: 5 minutes
Cook Time: 20 minutes
Serves: 2
Recipe by: Lodge

Ingredients

1 rainbow trout filet, cut in half
½ cup flour
½ teaspoon salt
½ teaspoon pepper
2 tablespoons olive oil
4 tablespoons butter, cubed
2 cloves garlic, sliced thinly
1 tablespoon lemon juice
¼ teaspoon red pepper flakes, optional
1 tablespoon chopped parsley, garnish
Sliced lemon wedges, garnish

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Main Ingredient: Trout
Prep Time: 5 minutes
Cook Time: 20 minutes
Serves: 2
Recipe by: Lodge

Rate Recipe

Simple and delicious, you can have this trout on and off the pan in under 30 minutes. The lemon butter sauce adds an acidity and nutiness that enhances the trout’s natural flavours and delicate texture. We like to serve it with a side of grilled vegetables.

Season both sides of the fish fillets with salt and pepper.
In a resealable bag, toss the filets with flour.
Heat a 25 inch pan over medium heat for 5 minutes.
Add 2 tablespoons of olive oil, remove the fillets from the flour and shake off excess.
Place the filets skin side down for 2-4 minutes per side.
Remove filets and tent with foil.
Add butter and swirl till melted.
Heat until the butter stops foaming.
Add sliced garlic and cook for 1 minute.
Remove from heat and stir in lemon juice, salt, pepper, and red pepper flakes.
Spoon butter sauce over trout, garnish with parsley and sliced lemon.