There's nothing fresher than catching your own trout and making it sizzle that same evening. The lemon and parsley butter are a great combination!

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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.

Four photos of parsley and lemon butter being mixed

3. Sprinkle both sides of the fish fillet with salt & pepper.

Trout on a cutting board sprinkled with salt and pepper

4. Drizzle the flesh side with olive oil & cut each fillet in half.

A piece of seasoned trout on a cutting board cut 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.

Two trout fillets on a skillet

Two trout fillets skin side up on a skillet

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.

Two fillets of trout with parsley and lemon butter with half a lemon beside it

The herbed butter was adapted from SavoringTimeInTheKitchen.

I dare ask… Do you catch and release?


Natasha's Kitchen Cookbook

Trout with Parsley and Lemon Butter

4.78 from 9 votes
Author: Natasha of NatashasKitchen.com
Prep Time: 15 minutes
Cook Time: 7 minutes
Total Time: 22 minutes

Ingredients 

Servings: 2
  • 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.
Course: Main Course
Cuisine: American
Keyword: Trout with Parsley and Lemon Butter
Skill Level: Easy
Cost to Make: $

 

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Comments

  • Marjorie Hilton
    October 21, 2020

    So simple and delicious. Made exactly as recipe said.

    Reply

    • Natasha's Kitchen
      October 22, 2020

      Thank you for your perfect rating, Marjorie!

      Reply

  • Galen
    October 3, 2020

    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

    Reply

    • October 3, 2020

      Thank you for the kind comment, I’m glad that you could get some inspiration from my blog!

      Reply

  • Ms. Singh
    July 19, 2020

    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!

    Reply

    • Natasha's Kitchen
      July 19, 2020

      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!

      Reply

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