Trout with Garlic Lèmon Buttèr Hèrb Saucè


Ingrèdiènts

  • 1.5 pounds trout or salmon, or arctic char - 2 largè fish fillèts with skin on thè bottom
  • 2 tablèspoons olivè oil morè, if nèèdèd
  • 1 tablèspoon Italian sèasoning drièd thymè, orègano, parslèy, combinèd
  • 1/4 tèaspoon salt to tastè
  • 4 garlic clovès dicèd
  • 3 tablèspoons lèmon juicè frèshly squèèzèd
  • 2 tablèspoons whitè winè
  • 2 tablèspoons buttèr softènèd
  • 2 tablèspoons parslèy choppèd

Instructions

  1. Sèason thè top of fish fillèts with Italian hèrb sèasoning and salt (gènèrously). Fish fillèts will havè skins on thè bottom - no nèèd to sèason thè skins.
  2. In a largè skillèt (largè ènough to fit 2 fish
fillèts), hèat 2 tablèspoons of olivè oil on mèdium hèat until hèatèd but not smoking.  To thè hot skillèt with olivè oil, add fish fillèts skin sidè up - flèsh sidè down. Cook thè flèsh sidè of thè fish for about 3-5 minutès on mèdium hèat, making surè thè oil doès not smokè, until lightly brownèd.
  • Flip thè fillèts ovèr to thè othèr sidè, skin sidè down (add morè oil, if nèèdèd). Cook for anothèr 2-4 minutès on mèdium hèat (to prèvènt oil from burning). 
  • Rèmovè thè skillèt from hèat, closè with thè lid, and lèt thè fish sit for 5-10 minutès, covèrèd, in thè skillèt, until flaky and cookèd through complètèly.
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  • Gèt full rècipè : juliasalbum.com


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