This post may contain affiliate links. Read my disclosure policy.
Russian and Ukrainian people LOVE their fish. I don’t believe the concept of “catch and release” exists in Ukraine. It’s so ingrained in me that I still mumble my objections when my hubby turns on a fishing show and they release their dinner back into the sea. There’s nothing fresher than catching your own trout and making it sizzle that same evening.
Nowadays, if my dad isn’t sleeping or working, he’s tied up with building our church building. There’s little time for fishing, so my parents opted to purchase 100 pounds of trout and sent two beautiful fish my way. So, what to do with two giant fish? Well, first I learned to fillet the trout.
Click here to view the tutorial.The lemon and parsley butter is so perfect for trout; and probably salmon too!
Ingredients for Trout with Herb Butter:
1 large trout (“elbow to fingertips” – sorry we forgot to weigh it!)
4-6 Tbsp unsalted butter, softened
2 Tbsp lemon juice
3 Tbsp chopped fresh parsley
Salt and ground pepper
How to Make Trout with Parsley and Lemon Butter
1.Start by filleting your trout. Click here for a step-by-step tutorial.
2. Combine 4 Tbsp of butter with 2 Tbsp lemon juice and 3 Tbsp chopped parsley. Sprinkle with salt and pepper. Mash it all together with the fork.
3. Sprinkle both sides of the fish fillet with salt & pepper.
4. Drizzle the flesh side with olive oil & cut each fillet in half.
5. Preheat non-stick skillet to medium high heat. Once its hot, add 3 Tbsp of olive oil. Cook trout with the skin side down first for 3-4 min until browned and crisp. Carefully turn each fillet over and continue cooking until just cooked through, about 3 more minutes.
6. Remove finished trout from the skillet & top each hot fillet with 1 tablespoon of the Lemon-Parsley Butter. Please don’t mind the partially squeezed lemon in the background. It was the only one we had.
The herbed butter was adapted from SavoringTimeInTheKitchen.
I dare ask… Do you catch and release?
Trout with Parsley and Lemon Butter
Ingredients
- 1 large trout
- 4-6 Tbsp unsalted butter, softened
- 2 Tbsp lemon juice
- 3 Tbsp chopped fresh parsley
- Salt and ground pepper
Instructions
- Start by filleting your trout.
- Combine 4 Tbsp of butter with 2 Tbsp lemon juice and 3 Tbsp chopped parsley. Sprinkle with salt and pepper. Mash it all together with the fork.
- Sprinkle both sides of the fish fillet with salt & pepper.
- Drizzle the flesh side with olive oil & cut each fillet in half.
- Preheat non-stick skillet to medium high heat. Once its hot, add 3 Tbsp of olive oil. Cook trout with the skin side down first for 3-4 min until browned and crisp. Carefully turn each fillet over and continue cooking until just cooked through, about 3 more minutes.
- Remove finished trout from the skillet & top each hot fillet with 1 Tbsp of the Lemon-Parsley Butter.
So simple and delicious. Made exactly as recipe said.
Thank you for your perfect rating, Marjorie!
Well done & written mmy friend!
I’ve just started blogging myself just recently
and realized tgat lot off people simply rewwork old ideas but add very
littlle of value. It’s fantastic to read a helpful post
of some true value to your readers and me.
It is actually going down on my list of creteria I need to replicate
being a new blogger. Reeader engagement and content quality are king.
Some excellent ideas; you’ve absolutely managed to get on my
list of sites to watch!
Continue the great work!
Well done,
Chet
Thank you for the kind comment, I’m glad that you could get some inspiration from my blog!
Can I bake instead of fry this fish. If so, what would be the directions?
Started following your blog recently and have been trying the recipes; the Lasagna has been my favourite so far!
I haven’t tried baking this to advise but I imagine that should work too. Thanks and I hope you love every recipe that you try!