Forelle Müllerin Art with Lemon-Parsley Butter

By AislePrompt Editorial · Published 2026-05-24 · Updated 2026-05-24

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Pan-fried trout coated in flour and served with a bright lemon-parsley butter reflecting the fresh flavors of Baden-Württemberg's rivers. This German-inspired seafood recipe, ready in about 25 minutes, pairs whole rainbow trout, cleaned, all-purpose flour, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 2 German cuisine 350 cal/serving

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Ingredients

2, about 10 oz each whole rainbow trout, cleaned
1/2 cup all-purpose flour
4 tbsp unsalted butter
1, juiced and zested lemon
3 tbsp, finely chopped fresh parsley
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil

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Instructions

Step 1: Pat dry 2 whole cleaned rainbow trout with paper towels. Season inside and out with 1 tsp salt and 1/2 tsp black pepper.
Step 2: Spread 1/2 cup all-purpose flour on a plate. Lightly dredge each trout in flour, shaking off excess.
Step 3: Heat 2 tbsp olive oil and 2 tbsp unsalted butter in a large skillet over medium heat until butter foams. Add the trout and cook for 4-5 minutes per side until golden brown and cooked through.
Step 4: Remove trout to a warm plate. In the same skillet, add remaining 2 tbsp unsalted butter, 1 tbsp fresh lemon juice, 1 tsp lemon zest, and 3 tbsp chopped fresh parsley. Stir for 1 minute until butter melts and sauce is fragrant.
Step 5: Spoon the lemon-parsley butter over the trout and serve immediately with lemon wedges.