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Fishermen are generally patient on the water. We have to be because the alternative defeats the purpose of a relaxing day of fishing. That does not mean the patience extends to other parts of the fisherman’s life. That’s why this recipe is a good one-the ingredient list is short and simple and the prep time is no more than 30 minutes until you’re enjoying the spoils of a day of Trout Fishing. Trout is a delicate fish with great flavor, so in general, it doesn't need a lot of ingredients or special cooking technique to do it justice for the plate. The recipe is basically cooking the trout in a skillet in olive oil, and then adding garlic, lemon juice, white wine, fresh parsley and butter. Specifically, here are the Ingredients:

  • 1.5 pounds trout (that’s 2 large fish fillets with skin on the bottom)

  • 2 tablespoons olive oil- more, if you need it.

  • 1 tablespoon Italian seasoning (a mix of dried thyme, oregano, parsley)

  • ¼ teaspoon salt to taste

  • 4 garlic cloves diced

  • 3 tablespoons lemon juice freshly squeezed

  • 2 tablespoons white wine ( a third won’t kill you!)

  • 2 tablespoons butter softened

  • 2 tablespoons parsley chopped


Season the top of fish fillets with Italian herb seasoning and salt (generously). No need to season the skins on the bottom.

  1. In a large skillet (large enough to fit the fish fillets), heat 2 tablespoons of olive oil on medium heat until heated but not smoking.

  2. To the hot skillet with olive oil, add fish fillets skin side up - flesh side down. Cook the flesh side of the fish for 3-5 minutes on medium heat (make sure the oil does not smoke) until lightly browned.

  3. Flip the fillets over to the other side, skin side down (add more oil, if needed). Cook for another 2-4 minutes on medium heat (prevent oil from burning).

  4. Remove the skillet from heat, close with the lid, and let the fish sit for 5-10 minutes, covered, in the skillet, until flaky and cooked through completely.

  5. After the fish is cooked through, off heat, using spatula, carefully remove fillets to the plate, separating the fish from the skin. Carefully remove or scrape the fish skin off the bottom of the pan, making sure to leave all the cooking oils in the pan.

  6. Add diced garlic, lemon juice, and white wine to the same pan with oil. Cook on medium-low heat for about 1 minute, until garlic softens a bit. Remove from heat. Add 1 tablespoon of chopped parsley, and 2 tablespoons of butter, off heat, to the sauce, stirring, until the butter melts and forms a creamy mixture.

  7. Add fish to the pan, spoon sauce over the fish, top the fish and sauce with the remaining 1 tablespoon of parsley, and serve.

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