Thyme and Lemon Pan-Fried Trout
New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly
Provided by: Ian Knauer
The simple pleasure of pan-fried trout conjures memories of campfires. This finessed version of fishing trip fare is elegant and refined while keeping it straight-forward roots.
- 4 fillets trout with skin
- 1/3 cup all-purpose flour
- 3/4 stick unsalted butter, divided
- 4 sprigs thyme
- 1 lemon, thinly sliced crosswise
- 1/4 cup chopped parsley
- Pat fillets dry and sprinkle flesh sides with ½ teaspoon salt, and ¼ teaspoon pepper (total). Dredge in flour.
- Heat ½ stick butter in a 12-inch heavy skillet over medium heat until foam subsides, then cook trout, skin side down, until skin is golden-brown, about 4 minutes. Turn fish over and cook until just cooked through, 1 to 2 minutes more. Transfer to a plate with a slotted spatula and keep warm, loosely covered with foil.
- Add thyme sprigs, lemon slices, and remaining 2 tablespoons butter to skillet, and cook, turning lemon slices, until golden, about 2 minutes. Stir in parsley and season with salt and pepper to taste. Spoon lemon slices and sauce over trout, discarding thyme sprigs.