Trout with Garlic, Lemon & Butter Herb Sauce
This recipe, taken mostly from Julia's Album, gives instructions for a fillet with the skin on the bottom. Feel free to use it with any type of fish fillet. The lemon/herb/garlic sauce is light and pleasing for this quick, nutritious dish. Have all the ingredients close at hand - herbs prepared, garlic chopped, for easy access. If you're uneasy at the idea of removing the skin before serving the fish, then leave it on.
More fish and seafood recipes: Fish in White Wine and Lemon Sauce with Capers, Salmon with White Wine and Cream Sauce, Baked Fish and Chips, Honey Garlic Salmon, Rye and Maple Syrup Marinated Fish, Roast Salmon with Tarragon and Mustard, Slow-Cooked Fish with Chickpeas and Greens, Gefilte Fish in a Loaf Pan, Grilled Lemon and Herb Scallops, Creamy Garlic Scallops, One-Pan Roasted Fish with Cherry Tomatoes. Back to Main Dishes.
Ingredients
1 1/2 pounds trout, salmon, or arctic char - 2 large fish fillets with skin on the bottom
2 tablespoons olive oil more, if needed
1 tablespoon dried thyme, oregano and parsley, combined together
1/4 teaspoon salt to taste
4 garlic cloves, diced
3 tablespoons lemon juice
2 tablespoons white wine
2 tablespoons butter, softened
2 tablespoons parsley, chopped
Method
Season the top of the fish fillets with herb mix and salt generously. The fish fillets will have skins on the bottom - there is no need to season the skins.
In a large skillet (if cooking both fillets at the same time), heat 2 tablespoons of olive oil on medium heat until heated but not smoking. To the hot skillet with olive oil, add the fish fillets skin side up - flesh side down. Cook the flesh side of the fish for about 3-5 minutes on medium heat, making sure the oil does not smoke, until lightly browned.
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 (to prevent oil from burning).
Remove the skillet from the heat, close with the lid, and let the fish sit for 5-10 minutes, covered, in the skillet, until it's flaky and cooked through completely.
After the fish is cooked through, (off the heat), using a spatula, carefully remove fillets to a serving 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. Keep warm.
Add the diced garlic, lemon juice, and white wine to the same pan with oil. Cook on medium-low heat for about 1 minute, until the garlic softens a bit. Remove from the heat. Add 1 , tablespoon of chopped parsley, and 2 tablespoons of butter, off the heat, to the sauce, stirring, until the butter melts and forms a creamy mixture.
Either put the fish back into the pan, cover with sauce and them move to the serving plate OR spoon the sauce over the fish on the serving plate, top the fish and sauce with the remaining 1 tablespoon of parsley, and serve.
This recipe, taken mostly from Julia's Album, gives instructions for a fillet with the skin on the bottom. Feel free to use it with any type of fish fillet. The lemon/herb/garlic sauce is light and pleasing for this quick, nutritious dish. Have all the ingredients close at hand - herbs prepared, garlic chopped, for easy access. If you're uneasy at the idea of removing the skin before serving the fish, then leave it on.
More fish and seafood recipes: Fish in White Wine and Lemon Sauce with Capers, Salmon with White Wine and Cream Sauce, Baked Fish and Chips, Honey Garlic Salmon, Rye and Maple Syrup Marinated Fish, Roast Salmon with Tarragon and Mustard, Slow-Cooked Fish with Chickpeas and Greens, Gefilte Fish in a Loaf Pan, Grilled Lemon and Herb Scallops, Creamy Garlic Scallops, One-Pan Roasted Fish with Cherry Tomatoes. Back to Main Dishes.
Ingredients
1 1/2 pounds trout, salmon, or arctic char - 2 large fish fillets with skin on the bottom
2 tablespoons olive oil more, if needed
1 tablespoon dried thyme, oregano and parsley, combined together
1/4 teaspoon salt to taste
4 garlic cloves, diced
3 tablespoons lemon juice
2 tablespoons white wine
2 tablespoons butter, softened
2 tablespoons parsley, chopped
Method
Season the top of the fish fillets with herb mix and salt generously. The fish fillets will have skins on the bottom - there is no need to season the skins.
In a large skillet (if cooking both fillets at the same time), heat 2 tablespoons of olive oil on medium heat until heated but not smoking. To the hot skillet with olive oil, add the fish fillets skin side up - flesh side down. Cook the flesh side of the fish for about 3-5 minutes on medium heat, making sure the oil does not smoke, until lightly browned.
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 (to prevent oil from burning).
Remove the skillet from the heat, close with the lid, and let the fish sit for 5-10 minutes, covered, in the skillet, until it's flaky and cooked through completely.
After the fish is cooked through, (off the heat), using a spatula, carefully remove fillets to a serving 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. Keep warm.
Add the diced garlic, lemon juice, and white wine to the same pan with oil. Cook on medium-low heat for about 1 minute, until the garlic softens a bit. Remove from the heat. Add 1 , tablespoon of chopped parsley, and 2 tablespoons of butter, off the heat, to the sauce, stirring, until the butter melts and forms a creamy mixture.
Either put the fish back into the pan, cover with sauce and them move to the serving plate OR spoon the sauce over the fish on the serving plate, top the fish and sauce with the remaining 1 tablespoon of parsley, and serve.