- Yield: 4 Servings
- 4 trout, cleaned, heads removed, ribs and spine cut out
- Kosher salt and freshly ground black pepper
- ¼ cup (60 ml) grapeseed oil
- 4 tablespoons (55 g) butter, cut into 1 tablespoon pieces
- 8 sprigs thyme
- 1 lemon, cut in half, seeds removed
How to Make It
- Place the trout on paper towels skin side down, and open them up so the flesh is facing up. Pat the flesh dry with paper towels. Season the flesh with salt and pepper. Close the fish back together.
- In a pan large enough to cook two fish at a time, heat half the oil over medium-high. You will know the oil is hot enough to cook in when you see ripples in the pan and light wisps of smoke.
- Season the skin side of two of the fish with salt and pepper. Place the fish in the pan. You should hear a sizzling noise when the fish hit the pan. Cook the fish for roughly 4 minutes or until the skin is golden and crisp. Using a spatula (a fish spatula if you have one), gently turn the fish over, being careful not to tear the skin. Cook the fish on this side for 2 minutes longer, then add 2 tablespoons of butter and 4 sprigs of the thyme to the pan. Allow the butter to completely melt and start to foam up.
- Squeeze one of the lemon halves over the fish and, using a spoon, baste the fish with the butter for another 2 minutes. If needed, you can carefully open the fish to see if they are cooked to your liking. Wipe out the pan and repeat the above steps with the remaining ingredients.