Cooking Trout/Fish Recipe
Ingredients
4 tablespoons butter
2 skin-on trout fillets (6 to 8 oz. each)
Salt and pepper
4 sprigs thyme
2 small lemons, 1 thinly sliced and 1 juiced
1 tablespoon finely chopped flat-leaf parsley
Directions
Step 1
In a large (10- to 12-inch) cast-iron skillet, melt the butter over medium-high heat. Season the trout with 1/2 tsp. each salt and pepper. Place the trout, skin side down, in the skillet. Scatter with the thyme and lemon slices.
Step 2
Cook the trout, spooning the butter from the bottom of the skillet over the fish often, until just cooked through (do not flip), about 5 minutes. Transfer the fish and lemon slices to a serving plate.
Step 3
Remove the skillet from the heat and stir in the lemon juice, scraping up any browned bits from the bottom of the pan. Add a bit more butter, if you like. Spoon the pan sauce over the fish. Top with the parsley.
