Trout has such a fabulous flavor of its own that it doesn't need much fussing around to make it better. In fact, the more you leave it alone, the better it tastes, if you ask me.
- camp skillet
- 1.5 pounds trout or salmon 2 large – preferably with skin on
- 2 tablespoons olive oil more moreif needed
- 1/4 teaspoon salt to taste
- 4 garlic cloves diced
- 3 tablespoons lemon juice freshly squeezed
- 2 tablespoons white wine
- 2 tablespoons butter softened
- 2 tablespoons parsley chopped
- Season the top of fish fillets with salt (generously). Fish fillets will have skins on the bottom – no need to season the skins.
- In a large skillet,heat 2 tablespoons of olive oil on medium heat until heated but not smoking. Add fish fillets skin side up – flesh side down. Cook the flesh side of the fish for about 3-5 minutes on medium heat, until lightly browned.
- Flip the fillets over to the other side, skin side down (add more oil, if needed). Cook for another 2-4 minutes on medium heat.
- Remove the skillet from heat, close with the lid, and let the fish sit for 5-10 minutes, covered, in the skillet, until flaky and cooked through completely.
- Remove fish from pan. Add diced garlic, lemon juice, and white wine to the same pan with oil. Cook on medium-low heat for about 1 minute, until garlic softens a bit. Remove from heat. Add 1 tablespoon of chopped parsley, and 2 tablespoons of butter, turn off heat, to the sauce, stirring, until the butter melts and forms a creamy mixture.
- Add fish back to the pan, spoon sauce over the fish, top the fish and sauce with the remaining 1 tablespoon of parsley, and serve.