- 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
- Preheat oven to 350.
- Pat fish fillets dry & salt and pepper the fish.
- Put about a ½ cup of flour in a shallow bowl or plate
- Heat your pan on medium-high, then add the oil and 1 tablespoon of butter, swirl to coat
- Dredge your fish fillets in the flour, tap off any excess, then add to the hot pan
- Sauté 3 minutes per side, flip and repeat, add salt and pepper as you see fit
- Pile your cooked fillets on a plate and transfer to the oven to stay warm
- 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.
- Add fresh dill and chives and whisk as it heats through.
- 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
- Plate your fish, top with the sauce, squeeze with a lemon.
From Sea Forager.