Pan-seared trout with lemon butter

Name: Pan-seared trout with lemon butter
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 2 servings
Ingredients: 3/4 lb thin fillets, patted very dry; 2 tbsp flour or fine cornmeal for dusting; 1 tbsp olive oil; 1 tbsp butter; 1/2 lemon, juiced; 1 tbsp chopped parsley

Delicate fillets, high heat, short time — the best way to honor a fresh speckled trout or flounder.

Prep: 10 min
Cook: 8 min
Total: 18 min
Serves: 2

Equipment

Heavy skillet (cast iron works well)

Ingredients

3/4 lb thin fillets, patted very dry
2 tbsp flour or fine cornmeal for dusting
1 tbsp olive oil
1 tbsp butter
1/2 lemon, juiced
1 tbsp chopped parsley

Method

1Dust dry fillets lightly and season with salt and pepper.
2Heat oil in a skillet over medium-high until shimmering.
3Add fillets and cook 2–3 minutes without moving them.
4Flip once, add butter, and cook 1–2 minutes more.
5Confirm 145°F, then finish with lemon juice and parsley off the heat.

Allergen notice

FishDairyWheat/gluten

Contains fish and dairy, wheat/gluten as written. Always confirm current ingredient labels and cross-contact risk in your own kitchen before serving to someone with a food allergy — this project cannot verify any specific brand or supplier.

Safe cooking & storage

Cook fish to an internal temperature of 145°F, until the flesh is opaque and separates easily with a fork (source: FoodSafety.gov safe minimum internal temperature chart).

Best eaten immediately. Refrigerate leftovers up to 2 days.

Only cook legally harvested fish. Confirm current size limits, seasons, and possession limits with VMRC (saltwater) or DWR (freshwater), and check Virginia fish consumption advisories for the waterbody you fished.

Guidance last reviewed 2026-08-24.