Lemon Tarragon Trout
Buttery, flavorful and delicious moist and tender fish recipe!
Servings: 4 people
Ingredients
- 4 fish fillets
- 1 tablespoon olive oil
- salt - generous sprinkle on each fish fillet
- black pepper - sprinkle on each fish fillet
- 2 tablespoon butter - melted
- 1 teaspoon dried tarragon
- 1 tablespoon lemon juice
- Lemons to serve with fish - try them grilled for a fun twist
Instructions
- In a bowl, add butter, tarragon and lemon juice and stir, set aside.
- Heat a large heavy bottomed skillet and add olive oil to pan.
- Once olive oil is just about to smoke, ley fish down skin side down and let the fish cook 90% on the skins, reducing the heat if the fish or oil starts to burn.
- When the fish is about 90% cooked, add butter and tarragon mixture and Flip the fish over in it.
- Cook in the butter for the last 10% of the cook time.
- Flip over after done and tilt pan to the side so you can spoon on the butter mixture over the tops.
- Serve as is or with lemon wedges.