Trout Portions with Garlic Lemon Butter Sauce
- Heat a non-stick pan and add a glug of oil. Season the trout portions all over, then pan-fry skin side down for about 3 minutes. Flip the fish carefully and cook for no longer than 1 minute. Remove and set aside somewhere warm.
- Add the garlic, lemon juice, and white wine to the same pan with some more oil if necessary. Cook on medium-low heat for a couple of minutes, until the garlic softens a bit. Remove from heat. Add 1 tablespoon of chopped parsley, and 2 tablespoons of butter, off heat, to the sauce, stirring, until the butter melts and forms a creamy mixture.
- Remove the skin from the fish and return it to the pan (skin side down) to warm through. Spoon sauce over the fish, top the fish and sauce with the remaining 1 tablespoon of parsley, and serve.
- I served the fish with creamy cauli mash and roasted beetroot. Beetroot is a classic accompaniment to salmon/trout as the sweetness is a lovely contrast to the fish.