Quick & Easy Brown Trout Recipe

At Great Lake Fishing Tours, sometimes we need to prepare fish after work, in a small amount of time. This is one of my favorite recipes to quickly cook Brown Trout, while enhancing its flavor. Overall this meal is fast to prepare and cook, tasty and avoids being too spicy or strong, making it a good choice for the family.

Ingredients

• 4 brown trout fillets (roughly 6 oz each, skin removed)
• 4 tbsp of unsalted butter
• 2 tbsp of chopped fresh parsley
• 2 tbsp of chopped fresh chives
• 2 tbsp of capers, rinsed and drained
• Salt and pepper (as your preference)
• Fresh parsley (optional)

Instructions:

1. Rinse the trout fillets under cold water, pat dry with paper towels, and season with salt and pepper. Make sure the trout is dry before moving on to the next step.
2. Soften the butter (we recommend using the microwave for this)
3. Using a large skillet, melt 2 tablespoons of butter over medium heat (325°F/165°C).
4. Add the trout fillets to the skillet, skin side up (if they have skin). Cook for three or four minutes or until the skin is both crispy, and golden brown. Flip the trout over and cook for an additional three or four minutes or until cooked through to your desired level of doneness.
5. Remove the trout from the pan and set aside. In the same pan, add the remaining two tablespoons of butter, parsley, chives, and capers. Stir the pan until the butter melts and the sauce is heated through.
6. Place the trout fillets on a serving plate, with a large serving of the butter and herb sauce over the top. Optionally sprinkle some fresh parsley on top, if desired.

Tips for cooking:

• Use fresh, high-quality ingredients for the best flavor.
• Don’t overcrowd the pan; cook the trout in batches if necessary.
• We recommend eating this recipe with boiled potatoes, steamed vegetables, or a salad.