What’s one of the secrets to cooking food that tastes like a three
Michelin-starred chef made it? Butter. In this case, toasted brown butter balanced with fresh lemon juice, chopped parsley, and a hearty pinch of salt, then poured over delicate, pan-fried fish. We’re calling it lemon butter trout, but you may know this dish by its French name: trout meunière. The method is simple—each fillet is seasoned with salt and pepper, then flour-dredged and pan-fried in neutral oil. While the fish keeps warm in the oven, the three-ingredient sauce comes together in a flash on the stovetop.
Trout can be tough to find depending on where you live, but this recipe works well with any thin white fish, so feel free to swap the trout for flounder or sole.
The beauty of this dish is in how simple it is, but it’s also the perfect template for adding a bit of your own flair. Add a pinch of red pepper flakes for some heat, or add a sliced clove of garlic to the pan while you brown the butter. You can also give this dish a New Orleans twist and season the fish with our favorite Cajun seasoning blend. Need more date-night-worthy recipes? Check out our list of 80 meals for two.
Did you try making this? Let us know how it went in the comments!
What’s one of the secrets to cooking food that tastes like a three
Michelin-starred chef made it? Butter. In this case, toasted brown butter balanced with fresh lemon juice, chopped parsley, and a hearty pinch of salt, then poured over delicate, pan-fried fish. We’re calling it lemon butter trout, but you may know this dish by its French name: trout meunière. The method is simple—each fillet is seasoned with salt and pepper, then flour-dredged and pan-fried in neutral oil. While the fish keeps warm in the oven, the three-ingredient sauce comes together in a flash on the stovetop.
Trout can be tough to find depending on where you live, but this recipe works well with any thin white fish, so feel free to swap the trout for flounder or sole.
The beauty of this dish is in how simple it is, but it’s also the perfect template for adding a bit of your own flair. Add a pinch of red pepper flakes for some heat, or add a sliced clove of garlic to the pan while you brown the butter. You can also give this dish a New Orleans twist and season the fish with our favorite Cajun seasoning blend. Need more date-night-worthy recipes? Check out our list of 80 meals for two.
Did you try making this? Let us know how it went in the comments!
- Yields:
-
2 – 4
serving(s)
- Prep Time:
- 10 mins
- Total Time:
- 30 mins
- Cal/Serv:
- 1081
Directions
-
- Step 1
Preheat oven to 170° or its lowest warming setting. Place a wire rack in a baking sheet. Heat a large skillet over medium heat.
- Step 2Pat fish dry with paper towels; season both sides with salt and pepper. Place flour in a shallow dish. Dredge each fillet in flour, shaking off any excess.
- Step 3Pour oil into preheated skillet and heat until oil is shimmering. Arrange 2 fillets in skillet skin side down and cook until golden brown and firm enough to flip, 2 to 3 minutes. Flip and continue to cook until flesh is golden brown, 2 to 3 minutes more. Transfer to prepared rack. Repeat with remaining fish. Transfer fish to oven to keep warm.
- Step 4Discard remaining oil in skillet and wipe out skillet. In same skillet over medium heat, cook butter, stirring occasionally, until milk solids start to brown and smell fragrant, 2 to 3 minutes. Remove from heat and stir in lemon juice and parsley.
- Step 5Transfer fish to a platter. Pour butter sauce over fish. Top with parsley. Serve with lemon wedges alongside.
- Step 1
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