Ingredients
4 (6-ounce) trout fillets (skin-on or skinless)
4 tablespoons unsalted butter (or ghee for dairy-free)
2 tablespoons olive oil (or avocado oil)
4 cloves garlic, minced
3 tablespoons fresh lemon juice (plus zest from 1 lemon)
1 tablespoon capers, minced (optional)
1 tablespoon fresh parsley, chopped
Salt and cracked black pepper to taste
Instructions
Heat olive oil in a large skillet over medium-high heat.
Season trout fillets with salt and pepper, placing them skin-side down in the pan.
Sear trout for 4-5 minutes until golden and crispy; flip gently.
Add butter, garlic, and half the lemon zest; cook until foamy.
Stir in lemon juice and capers (if using), simmering 1-2 minutes.
Garnish with parsley and remaining zest before serving.
Notes
Cod or salmon can replace trout if preferred
Ghee or coconut oil work well for dairy-free keto
Capers add briny depth but can be omitted
Sealed leftovers keep for 2 days in the fridge
- Prep Time: 10
- Cook Time: 15
- Category: Meals
- Method: Pan-searing
- Cuisine: American
- Diet: Keto
Nutrition
- Serving Size: 1 trout fillet with 2 tablespoons sauce
- Calories: 420
- Sugar: 3g
- Sodium: 480mg
- Fat: 33g
- Saturated Fat: 22g
- Carbohydrates: 4g
- Fiber: 0.5g
- Protein: 34g
- Cholesterol: 180mg