Ingredients
4
4 servings
- •4 (6 ounce) fillets boneless, skin-on rainbow trout fillets, patted dry
- •0.75 teaspoon kosher salt, divided
- •0.5 teaspoon finely ground black pepper
- •0.5 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
- Preheat the oven to 200 degrees F (93 degrees C). Line a rimmed baking sheet with parchment paper and set aside.
- Season trout fillets evenly with 1/2 teaspoon salt and pepper. Lightly dredge each fillet in flour, shaking off excess flour.
- Heat ghee over medium-high in a large skillet. When butter shimmers, add fish fillets skin-side down, cooking in batches if necessary. Cook for 2 to 3 minutes, flip, and continue cooking until the outside is lightly golden brown, and fish is just cooked through and opaque, 1 to 2 minutes. Remove cooked fish to the prepared baking sheet and place in the preheated oven to keep warm.
- Pour excess ghee or clarified butter from skillet; wipe skillet clean. Add unsalted butter and shallot to the skillet and cook briefly over medium heat until butter is melted and shallot has softened a bit, about 1 minute. Stir in lemon juice and season with remaining 1/4 teaspoon salt. Allow mixture to cook for about 30 seconds. Remove from heat, and stir in parsley.
- Place fish fillets on plates or a platter; top with sauce from skillet and serve immediately with lemon wedges on the side.
Nutritional Facts
Per 4 servings
- Calories: 530
- Carbohydrate: 14g
- Fat: 36g
- Fiber: 1g
- Protein: 37g
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