Trout with Herb Butter - Frozen Fish Direct

Ingredients

• 4 (6-ounce) trout fillets
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons butter, softened
• 1 tablespoon fresh lemon juice
• 1 teaspoon chopped fresh thyme
• 1 teaspoon chopped fresh parsley
• 1 teaspoon chopped fresh tarragon
• 1/2 teaspoon chopped fresh oregano
• 1/2 teaspoon chopped fresh chives
• 1/4 teaspoon minced garlic
• Lemon wedges, for serving (optional)
• Step-by-Step Method: Trout with Herb Butter
• Remove trout fillets from packaging and pat dry with paper towels
• Season fillets evenly on both sides with salt and freshly ground black pepper
• In a small bowl, combine softened butter, lemon juice, chopped thyme, parsley, tarragon, oregano, chives, and minced garlic
• Mix herb butter thoroughly until uniform
• Arrange trout fillets skin-side down on a plate or tray
• Spread half of the herb butter evenly over tops of the trout fillets
• Preheat a nonstick skillet or grill pan over medium heat
• While pan is heating, let fish rest to absorb herb flavors (5 minutes recommended)
• Transfer trout fillets to hot pan, skin-side down
• Cook 2–3 minutes, until skin crisps and fish is mostly opaque
• Gently flip fillets and cook 1–2 minutes longer, just until flesh flakes easily with a fork
• Remove fillets from pan and rest 1 minute
• Divide remaining herb butter between hot trout fillets, allowing it to melt over the top
• Plate fillets neatly, garnish with fresh lemon wedges if desired
• Serve immediately for best flavor, with optional side salad or steamed vegetables for balance