Trout Recipe

Prepare fish

Pat the trout dry inside and out with paper towels. Check cavity to ensure guts and bloodline are removed. Trim any remaining fins if desired.

Season the trout inside and out with kosher salt and freshly ground black pepper — about 1/2 tsp salt per fish and 1/2 tsp pepper per fish (total given in ingredients).

Slice the lemon into 6 thin slices. Stuff each trout cavity with 3 lemon slices, 1 tablespoon chopped parsley, 1/2 tablespoon chopped dill, and one minced garlic clove (split the listed herb and garlic amounts evenly between the two fish).

Pan-roast trout

Heat a large heavy skillet (cast-iron or stainless) over medium-high heat. Add 1 tablespoon olive oil and 2 tablespoons unsalted butter. When the butter is foaming and the pan is hot (but not smoking), place the trout in the pan, presentation side up. Press gently so the fish makes full contact with the pan.

Cook undisturbed for 3–4 minutes until the skin-side that touches the pan is golden-brown and releases easily. Using a spatula, carefully flip each trout. Add the remaining 1 tablespoon butter to the pan and tilt the pan slightly; spoon (baste) the melted butter over the tops of the trout for 1–2 minutes to finish cooking. The fish is done when flesh flakes easily and registers 125–130°F (52–54°C) at the thickest point.

Rest and serve

Transfer trout to a warm platter. Squeeze a little fresh lemon juice over each fish and garnish with remaining chopped parsley and dill. Serve immediately with lemon wedges on the side.