Rainbow Trout Recipe

Pat dry and prepare

Rinse the trout under cold water and pat thoroughly dry inside and out with paper towels. Dry skin helps achieve a crisp exterior.

Score

Using a small sharp knife, make 2 shallow diagonal slashes on each side of the trout to help the marinade penetrate and to promote even cooking.

Make marinade

In a small bowl combine 2 tablespoons olive oil, 2 tablespoons lemon juice, minced garlic, chopped parsley, chopped dill, 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper. Whisk briefly to emulsify.

Marinate

Rub the marinade all over each trout, inside the cavity and into the slashes. Insert a couple of lemon slices and a bit of chopped parsley/dill into each cavity. Let rest at room temperature for 15–20 minutes (or refrigerate up to 1 hour).

Heat pan

Place a large skillet over medium-high heat. Add 1 tablespoon olive oil and 2 tablespoons unsalted butter. Heat until butter is melted and begins to foam but not brown.

Cook trout

Carefully place the trout in the hot pan, skin-side down. Press gently with a spatula for 10–15 seconds to ensure full skin contact. Cook undisturbed for 4–5 minutes until the skin is crisp and golden. Flip the trout and cook on the flesh side for 3–4 minutes more, basting with the pan juices and melted butter.

Deglaze (optional)

If desired, add 1 tablespoon white wine or fish stock to the pan after flipping to create a quick sauce. Tilt the pan slightly and spoon the sauce over the fish for 30–60 seconds to glaze.

Finish & rest

Transfer the trout to a warmed platter. Spoon any pan sauce over the fish, garnish with extra chopped parsley and remaining lemon slices, and serve immediately.