Trout with Lemon Dill Sauce


  • 2 tablespoons olive oil
  • 2 tablespoon of butter (divided)
  • ½ cup of white flour for dredging
  • 1 lb trout fillets
  • salt & pepper as you like it
  • 1 lemon, cut half into wedges and keep the other for zesting and squeezing
  • 2 tablespoons chopped fresh dill (or 1 tablespoon dried)
  • 2 tablespoons chopped fresh chives (scallions will do in a pinch)
  • 1 tablespoon honey
  • white wine


  1. Preheat oven to 350.
  2. Pat fish fillets dry & salt and pepper the fish.
  3. Put about a ½ cup of flour in a shallow bowl or plate
  4. Heat your pan on medium-high, then add the oil and 1 tablespoon of butter, swirl to coat
  5. Dredge your fish fillets in the flour, tap off any excess, then add to the hot pan
  6. Sauté 3 minutes per side, flip and repeat, add salt and pepper as you see fit
  7. Pile your cooked fillets on a plate and transfer to the oven to stay warm
  8. Melt 1 tablespoon of butter in the pan, sprinkle in some leftover flour, and heat on low, slowly adding a splash of wine to thin, stir, splash, repeat.
  9. Add fresh dill and chives and whisk as it heats through.
  10. Add honey, and zest half a lemon over the sauce, squeeze in half of it and keep stirring so that it thickens and reduces to a nice saucy texture
  11. Plate your fish, top with the sauce, squeeze with a lemon.

From Sea Forager.

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