Pan-Seared Rainbow Trout with Lemon Herb Butter

I'm gonna tell on myself.  There are nights when I get home from work and I just can't decide what to make for dinner.  Lately, I just open up Chat GPT and tell it what primary ingredients I have and ask for dinner ideas.  This post is a recent suggestion, and it was super-good.

4 rainbow trout fillets (skin on)

2 Tbsp olive oil

3 Tbsp butter

2 garlic cloves, minced

2 Tbsp fresh parsley, chopped

Juice of 1 lemon

1 lemon sliced into 4 slices, if desired

Pat trout fillets dry, season with salt and pepper.

Heat olive oil in a skillet over medium-high heat.

Place trout skin-side down and cook 3 - 4 minutes until skim is crisp.  Flip and cook another 2 minutes.  Remove to a platter.

In the same pan, melt butter.  Add garlic, cook 1 minute.  Stir in parsley and lemon juice.

Spoon sauce over trout fillets before serving.  Top with lemon slices. if desired.

Suggested side dishes were Garlic Roasted Baby Potatoes, Sauteed Asparagus & Cherry Tomatoes.

It was perfect!