Ingredients

• 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

Instructions

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.