Rainbow Trout Recipe

Prepare fish

Rinse each trout inside and out under cold water and pat very dry with paper towels. Trim any fins if desired. Make 2 shallow diagonal slashes on each side of the trout to help cook evenly.

Season inside and out with kosher salt and freshly ground black pepper, using about half the salt and pepper on the exterior and the rest inside the cavity.

Lightly dredge each trout in the all-purpose flour, shaking off excess so there is only a thin, even coating. This helps achieve a light crust and prevents sticking.

Slice the lemon into 4 wedges. Stuff each trout cavity with 2 lemon wedges, 1 tablespoon chopped parsley, a half tablespoon chopped dill, and 1 sliced garlic clove. Reserve remaining parsley/dill for garnish.

Heat a large skillet (preferably stainless steel or cast iron) over medium-high heat until hot. Add the olive oil and 1 tablespoon butter. Swirl to coat and melt the butter.

Carefully place the trout in the skillet, presentation side up (skin side down if you prefer the skin crisp). Cook without moving for 3–4 minutes, until the edges begin to turn opaque and the skin under the fish is golden and releases easily from the pan.

Using a wide spatula, gently flip the trout and add the remaining 1 tablespoon butter to the pan. Spoon some of the melted butter over the fish (basting) and cook 2–3 minutes more, until an instant-read thermometer inserted into the thickest part of the fish reads 125–135°F (52–57°C) for moist, tender trout. If fish is larger, add 1–2 minutes as needed.

Transfer the cooked trout to a warm plate and tent loosely with foil to rest while you make the pan sauce (optional).

Deglaze and finish sauce

Keep the skillet over medium heat. If there are burnt bits, lower heat slightly. Add the white wine (or fish stock) to deglaze, scraping up any browned bits with a wooden spoon. Let it simmer 1–2 minutes to reduce slightly.

Add the lemon juice, capers (if using), salt, and pepper. Remove from heat and whisk in the cold butter cubes a little at a time until sauce is smooth and slightly thickened. Taste and adjust seasoning.

Spoon the sauce over the trout, garnish with remaining chopped parsley and dill, and serve immediately with extra lemon wedges.