Trout with Parsley and Lemon Butter

Steps

1. Start by filleting your trout.

2. Combine 4 Tbsp of butter with 2 Tbsp lemon juice and 3 Tbsp chopped parsley. Sprinkle with salt and pepper. Mash it all together with the fork.

3. Sprinkle both sides of the fish fillet with salt & pepper.

4. Drizzle the flesh side with olive oil & cut each fillet in half.

5. Preheat non-stick skillet to medium high heat. Once its hot, add 3 Tbsp of olive oil. Cook trout with the skin side down first for 3-4 min until browned and crisp. Carefully turn each fillet over and continue cooking until just cooked through, about 3 more minutes.

6. Remove finished trout from the skillet & top each hot fillet with 1 Tbsp of the Lemon-Parsley Butter.