Crispy Skin Trout with Herb Butter is a beautifully simple and elegant dish that delivers big on texture and flavor. The skin crisps up like golden lace, while the meat stays buttery and tender. A dollop of fresh herb butter on top adds richness and aromatic brightness with minimal effort.
Yields 2 Servings Servings Quarter (0.5 Servings) Half (1 Serving) Default (2 Servings) Double (4 Servings) Triple (6 Servings) Prep Time 15 minsCook Time 15 minsTotal Time 30 minsFor the Trout
2 trout fillets, skin-on (about 5–6 oz each)
Salt & freshly ground black pepper
1 tbsp olive oil
Optional: lemon wedges, for serving
Optional: lemon wedges, for serving
3 tbsp unsalted butter, softened
1 tbsp fresh parsley, finely chopped
1 tsp fresh chives, chopped
½ tsp fresh thyme or tarragon
½ clove garlic, finely minced or grated
Zest of ½ lemon
Pinch of salt
Make the Herb Butter
1
In a small bowl, combine softened butter , herbs , garlic , lemon zest , and a pinch of salt .
Mix thoroughly and set aside at room temperature (or refrigerate if making ahead).
Prep the Trout
2
Pat the trout fillets dry with paper towels—especially the skin . Moisture is the enemy of crisp.
Season both sides with salt and pepper .
Sear the Trout
3
Heat olive oil in a non-stick or stainless steel skillet over medium-high heat until shimmering.
Place trout skin-side down in the pan. Press gently with a spatula for the first minute to prevent curling.
Cook skin-side down for 4–5 minutes , until the skin is deep golden and crisp.
Flip gently and cook the flesh side for 1–2 minutes , just until cooked through. The flesh should be opaque and easily flaked with a fork.
Serve
4
Plate the trout skin-side up to preserve crispness.
Immediately top each fillet with a dollop of herb butter , letting it melt over the warm fish.
Serve with lemon wedges , sautéed greens , or a light grain salad.
Serving Suggestions
5
Sides: Roasted fingerling potatoes, steamed asparagus, or farro with lemon vinaigrette
Wine: Dry Riesling, Sauvignon Blanc, or a crisp Rosé
Salad: Baby arugula with shaved fennel and citrus segments
Variations
6
Add a crust: Dust the flesh side with a bit of flour or crushed almonds before pan-searing
Change the herbs: Try basil and dill in the summer, or sage and rosemary in cooler months
Make it spicy: Add a pinch of red pepper flakes or a splash of hot sauce to the herb butter
Ingredients For the Trout
2 trout fillets, skin-on (about 5–6 oz each)
Salt & freshly ground black pepper
1 tbsp olive oil
Optional: lemon wedges, for serving
Optional: lemon wedges, for serving
3 tbsp unsalted butter, softened
1 tbsp fresh parsley, finely chopped
1 tsp fresh chives, chopped
½ tsp fresh thyme or tarragon
½ clove garlic, finely minced or grated
Zest of ½ lemon
Pinch of salt
Directions Make the Herb Butter
1
In a small bowl, combine softened butter , herbs , garlic , lemon zest , and a pinch of salt .
Mix thoroughly and set aside at room temperature (or refrigerate if making ahead).
Prep the Trout
2
Pat the trout fillets dry with paper towels—especially the skin . Moisture is the enemy of crisp.
Season both sides with salt and pepper .
Sear the Trout
3
Heat olive oil in a non-stick or stainless steel skillet over medium-high heat until shimmering.
Place trout skin-side down in the pan. Press gently with a spatula for the first minute to prevent curling.
Cook skin-side down for 4–5 minutes , until the skin is deep golden and crisp.
Flip gently and cook the flesh side for 1–2 minutes , just until cooked through. The flesh should be opaque and easily flaked with a fork.
Serve
4
Plate the trout skin-side up to preserve crispness.
Immediately top each fillet with a dollop of herb butter , letting it melt over the warm fish.
Serve with lemon wedges , sautéed greens , or a light grain salad.
Serving Suggestions
5
Sides: Roasted fingerling potatoes, steamed asparagus, or farro with lemon vinaigrette
Wine: Dry Riesling, Sauvignon Blanc, or a crisp Rosé
Salad: Baby arugula with shaved fennel and citrus segments
Variations
6
Add a crust: Dust the flesh side with a bit of flour or crushed almonds before pan-searing
Change the herbs: Try basil and dill in the summer, or sage and rosemary in cooler months
Make it spicy: Add a pinch of red pepper flakes or a splash of hot sauce to the herb butter
Crispy Skin Trout with Herb Butter
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