Trout with Garlic Lemon Butter Herb Sauce

Ingredients

• 1.5 pounds of trout, salmon, or arctic char (2 large fillets with skin on the bottom)
• 2 tablespoons of olive oil (more if needed)
• 1 tablespoon of Italian seasoning (a blend of dried thyme, oregano, and parsley)
• ¼ teaspoon of salt (to taste)
• 4 garlic cloves (diced)
• 3 tablespoons of freshly squeezed lemon juice
• 2 tablespoons of white wine
• 2 tablespoons of softened butter
• 2 tablespoons of chopped parsley

Instructions

1. Season the Fish:

   Generously season the top side of the fish fillets with Italian herb seasoning and salt. There’s no need to season the skin side.

2. Cook the Fish:

   In a large skillet, heat 2 tablespoons of olive oil over medium heat until hot but not smoking. Place the fish fillets in the skillet, skin side up and flesh side down. Cook the flesh side for about 3-5 minutes until lightly browned, ensuring the oil does not smoke. Flip the fillets so that the skin side is down. Cook for another 2-4 minutes over medium heat. Add more oil if necessary to prevent burning.

3. Let the Fish Rest:

   Remove the skillet from heat and cover with a lid. Let the fish sit for 5-10 minutes until it is flaky and cooked through.

4. Prepare the Sauce:

   After the fish is cooked, use a spatula to carefully transfer the fillets to a plate, separating the fish from the skin. Remove or scrape the fish skin from the skillet, ensuring the cooking oils remain in the pan. Add diced garlic, lemon juice, and white wine to the skillet. Cook over medium-low heat for about 1 minute until the garlic softens slightly. Remove from heat. Stir in 1 tablespoon of chopped parsley and 2 tablespoons of butter until the butter melts and forms a creamy sauce.

5. Serve:

   Return the fish to the pan and spoon the sauce over the fillets. Garnish with the remaining 1 tablespoon of parsley. Serve immediately and enjoy your trout with garlic lemon butter herb sauce.