The push to make the most of daylight hours outdoors during the fall requires that some dinners be fast and furious. Pan-frying fish is an incredibly easy way to create a delicious meal fast – the herb butter elevates this dish without taking up any extra time.
Hot tip: The thin fillets from smaller fish make for fast pan-fry dinners. If you have a thicker fillet, it might be better suited for baking in the oven.
Lake trout fillet
2 tbsp butter
Salt and pepper, to taste
1/4 cup unsalted butter
2 garlic cloves, minced
Handful of fresh herbs, roughly chopped
Freshly squeezed juice from half a lemon
Lemon zest from half a lemon
In a cast iron pan over medium heat, fry the seasoned lake trout fillet in a couple tablespoons of butter until just cooked through – don’t dry it out. While the fish is cooking, melt a quarter cup of butter in a small pot. Add in minced garlic, roughly chopped fresh herbs and the juice and zest from half a lemon. Simmer while the lake trout fries, stirring occasionally.
To serve, drizzle the herbed butter overtop the pan-fried lake trout.
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