Trout Meunière

Prep Time:
15 mins

Cook Time:
10 mins

Total Time:
25 mins

Servings:
4

Ingredients

Directions

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.

Nutrition Facts (per serving)