Pan-Seared Steelhead Trout Recipe: Lemon-Dill Perfection!

Ingredients

• 2 (6-8 ounce) steelhead trout fillets, skin on, pin bones removed (approx. 170-230g each)
• 1 tablespoon olive oil (15ml)
• 1 tablespoon butter (15ml)
• Salt and freshly ground black pepper, to taste
• 2 tablespoons unsalted butter (30g)
• 2 cloves garlic, minced
• 1/4 cup dry white wine (e.g., Sauvignon Blanc, Pinot Grigio) (60ml)
• 2 tablespoons fresh lemon juice (30ml)
• 2 tablespoons chopped fresh dill
• 1 tablespoon chopped fresh parsley
• 1 tablespoon heavy cream (optional, for richness) (15ml)
• Pinch of red pepper flakes (optional, for a little kick)