Trout in Garlic Lemon Butter Sauce


  • 1 1/2 lbs rainbow trout or arctic char – 2 large fish fillets with skin on the bottom

  • 2 tablespoons olive oil more, if needed

  • ½ teaspoon salt to taste

  • ¼ teaspoon ground pepper

  • 4 freshly minced garlic cloves

  • 2 tablespoons capers (optional)

  • 3 tablespoons lemon juice freshly squeezed

  • 2 tablespoons dry white wine

  • 2 tablespoons butter

  • 2 tablespoons fresh parsley chopped


  • Season the top of fish fillets with salt and pepper. Fish fillets will have skins on the bottom – no need to season the skins.
  • In a large skillet (large enough to fit 2 fish fillets), heat 2 tablespoons of olive oil on medium heat. Add fish fillets skin side up – flesh side down. Cook the flesh side of the fish for about 3-5 minutes on medium heat until lightly browned.
  • Flip the fillets over to the other side, skin side down (add more oil, if needed). Cook for another 2-4 minutes on medium heat.
  • Remove the skillet from heat, close with the lid, and let the fish sit for 5-10 minutes, covered, in the skillet, until flaky and cooked through completely.
  • After the fish is cooked through, off heat, using spatula, carefully remove fillets to the plate, separating the fish from the skin.
  • Add diced garlic, capers, lemon juice, and white wine to the same pan with oil. Cook on medium-low heat for about 2 minutes, until garlic softens a bit. Remove from heat. Add parsley, and butter, off heat, to the sauce, stirring, until the butter melts and forms a creamy mixture.
  • Add fish to the pan, spoon sauce over the fish. Plate the fish, top with the sauce, and serve.

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