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Pan-Seared Trout Meunière

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PREP TIME
15 min
COOKING TIME
10 min
TOTAL TIME
25 min
SERVINGS
4 servings
Dinner French
Pan-Seared Trout Meunière
Ingredients
  • 4 (6 ounce) fillets boneless, skin-on rainbow trout fillets, patted dry
  • 3/4 teaspoon kosher salt, divided
  • 1/2 teaspoon finely ground black pepper
  • 1/2 cup all-purpose flour
  • 4 tablespoons ghee (clarified butter)
  • 6 tablespoons unsalted butter
  • 2 tablespoons finely chopped shallot
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons finely chopped fresh flat-leaf parsley
  • lemon wedges, for serving
Instructions
1
First, preheat your oven to 200 degrees F (93 degrees C). Next, prepare a baking sheet by lining it with parchment paper and set it aside for later use.
2
Now, season the trout fillets by sprinkling them evenly with 1/2 teaspoon of salt and pepper. After that, lightly dust each fillet with flour, making sure to shake off any excess.
3
In a large skillet, heat ghee over medium-high heat. When the butter starts to melt and shimmer, add the fish fillets skin-side down. If necessary, cook them in batches to avoid overcrowding the skillet.
4
Cook the fish for 2 to 3 minutes on each side, or until it reaches your desired level of doneness. Use a thermometer to check if the fish is cooked through and opaque.
5
Remove the cooked fish from the skillet and place it on a prepared baking sheet. Put the baking sheet in the preheated oven to keep the fish warm.
6
Next, pour any remaining ghee from the skillet into a small bowl. Wipe the skillet clean with a paper towel.
7
Add unsalted butter and shallot to the skillet, then cook over medium heat until the butter is melted and the shallot has softened slightly.
8
Stir in lemon juice and season with the remaining 1/4 teaspoon of salt. Allow the mixture to cook for about 30 seconds.
9
Remove the skillet from heat and stir in some chopped parsley.
10
Finally, place the cooked fish fillets on plates or a platter and top them with the sauce from the skillet. Serve immediately, accompanied by lemon wedges on the side.