Ingredients
- 1 rainbow trout filet, cut in half
- ½ cup flour
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons olive oil
- 4 tablespoons butter, cubed
- 2 cloves garlic, sliced thinly
- 1 tablespoon lemon juice
- ¼ teaspoon red pepper flakes, optional
- 1 tablespoon chopped parsley, garnish
- Sliced lemon wedges, garnish
Directions
- Season both sides of the fish fillets with salt and pepper.
- In a resealable bag, toss the filets with flour.
- Heat a 10.25-inch pan over medium heat for 5 minutes.
- Add 2 tablespoons of olive oil, remove the fillets from the flour and shake off excess.
- Place the filets skin side down for 2-4 minutes per side.
- Remove filets and tent with foil.
- Add butter and swirl till melted.
- Heat until the butter stops foaming.
- Add sliced garlic and cook for 1 minute.
- Remove from heat and stir in lemon juice, salt, pepper, and red pepper flakes.
- Spoon butter sauce over trout, garnish with parsley and sliced lemon.