Ingredients:

  • 2 whole trout (about 12 ounces each, cleaned and scaled)
  • Salt, to taste (approximately 1 teaspoon or 5 grams)
  • Black pepper, to taste (approximately 1/2 teaspoon or 2 grams)
  • 1/2 cup all-purpose flour (about 60 grams)
  • 3 tablespoons unsalted butter (about 42 grams)
  • 2 tablespoons olive oil (about 30 ml)
  • 3 tablespoons unsalted butter, softened (about 42 grams)
  • Juice of 1 lemon (about 30 ml)
  • 1 tablespoon fresh parsley, chopped (about 3 grams)
  • 1 teaspoon fresh thyme, chopped (about 1 gram)

Instructions:

  1. Rinse and pat dry the trout. Season the inside and outside with salt and pepper.
  2. Place the flour in a shallow dish. Dredge the trout evenly in the flour, shaking off excess.
  3. In a large skillet, heat the olive oil and 3 tablespoons of butter over medium heat until hot and foamy.
  4. Place the trout in the skillet, skin-side down. Cook for 4-5 minutes until the skin is crispy and golden.
  5. Carefully flip the trout using a fish spatula, cooking the other side for another 3-4 minutes until cooked through (fish should flake easily).
  6. In a small mixing bowl, combine softened butter, lemon juice, parsley, thyme, salt, and pepper. Mix until well combined.
  7. Remove the trout from the skillet and place on a plate. Top with lemon herb butter and serve immediately.