Crisp-Skinned Rainbow Trout with Lemon-Dill Sauce

Pan-seared trout with a bright herby sauce that complements the delicate fish perfectly.

Cuisine: Mediterranean

Category: Seafood

Prep: 15 minutes. Cook: 12 minutes.

Serves 4.

Ingredients

• 4 (6 oz each) rainbow trout fillets
• 2 tbsp olive oil
• 1 large lemon
• 3 tbsp finely chopped fresh dill
• 3 tbsp unsalted butter
• 2 cloves minced garlic
• 1/4 cup white wine
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Pat trout fillets dry with paper towels and season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
2. Step 2: Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat until shimmering. Add fillets skin-side down and cook undisturbed for 4 minutes until skin is golden and crisp.
3. Step 3: Flip fillets, add remaining 1 tbsp olive oil, and cook for 2 more minutes. Transfer fish to a plate and tent with foil.
4. Step 4: Add garlic to skillet and cook for 30 seconds until fragrant. Pour in white wine and simmer for 2 minutes to reduce by half.
5. Step 5: Remove skillet from heat, stir in lemon zest, 3 tbsp dill, and 3 tbsp butter until melted and emulsified. Return fish to skillet to coat with sauce.
6. Step 6: Serve immediately with extra lemon wedges.