Pan-Fried Alpine Trout with Butter and Lemon
Crisp whole alpine trout pan-fried to perfection and coated in a rich, nutty lemon and parsley butter sauce.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 360 kcal
Equipment
- •Large heavy-based frypan
- •Fish spatula
- •Paper towels
- •Shallow dish
- •Chef knife
Nutrition
Per serving, approximate
- Calories
- 360 kcal
- fat
- 20 g
- carbs
- 10 g
- fibre
- 1 g
- protein
- 34 g
- calories
- 360 kcal
Instructions
- 1
Pat the trout thoroughly dry inside and out with paper towels.
- 2
Cut two shallow diagonal slits into the skin on each side of the fish.
- 3
Mix the plain flour, sea salt, and black pepper in a shallow dish.
- 4
Dredge each trout lightly through the seasoned flour and shake off any excess.
- 5
Heat the olive oil and 20 g of butter in a large frypan over medium-high heat.
- 6
Add two trout to the pan once the butter foams.
- 7
Cook for 4 minutes until the skin is golden brown and crisp.
- 8
Turn the fish carefully with a spatula and cook for another 3 to 4 minutes.
- 9
Transfer the cooked trout to a warm platter and cook the remaining two fish.
- 10
Melt the remaining 40 g of butter in the pan over medium heat until nutty and golden.
- 11
Stir in the lemon juice, drained capers, and chopped parsley for 30 seconds.
- 12
Spoon the foaming lemon butter over the fish and serve with lemon wedges.
Chef's tips
Drying the trout skin thoroughly before dusting with flour guarantees a crisp crust. Cook the fish in two batches so the pan stays hot and the skin fries rather than steams.
Ingredient substitutions
- rainbow trout → brown trout fillets or ocean trout fillets
- plain flour → rice flour or gluten-free plain flour blend
- baby capers → finely chopped green olives
Storage
Store leftover cooked trout in a sealed container in the fridge for up to two days.
Reheating
Reheat gently in a warm frypan with a small knob of butter over low heat until heated through.
Common mistakes to avoid
- •Leaving the fish damp, which causes the skin to stick and turn soggy
- •Letting the butter burn past the nutty golden stage before adding the lemon juice
- •Flipping the fish too early before the skin forms a firm crust and releases naturally
Serving suggestions
Cooked Pan-Fried Alpine Trout with Butter and Lemon?
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