A handful of fresh herbslike parsley or dill, finely chopped
Instructions
Pat the trout fillets dry with a paper towel. Season with salt and pepper.
Heat a large skillet over medium-high heat.
Add the trout fillets, skin-side down, and cook for 3-4 minutes until the skin is crispy.
Flip the trout fillets, lower the heat to medium and add the butter and minced garlic.
Cook for another 2-3 minutes while spooning the garlic butter over the trout fillets.
Remove from heat and drizzle with fresh lemon juice and zest.
Sprinkle with the fresh herbs and serve :)
Notes
Make sure your trout fillets are dry before cooking. Pat them dry with a paper towel to remove any excess moisture. This helps to get a nice sear on the fish.
Don't overcook the trout. It cooks quickly, usually in just a few minutes per side, depending on thickness.
Use a non-stick pan or a well-seasoned cast iron skillet to prevent the fish from sticking.
Cook the fish skin-side down first. This allows the skin to get crispy while the rest of the fish gently cooks.
Add the butter and garlic after flipping the fish to prevent the garlic from burning.