Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Servings: 4



4 (6 oz.) fillets boneless, skin-on rainbow trout fillets, patted dry

¾ tsp. Kosher salt divided

½ tsp. finely ground black pepper

½ cup all-purpose flour

4 tbsp. ghee (clarified butter)

6 tbsp. unsalted butter

2 tbsp. finely chopped shallot

3 tbsp. fresh lemon juice

3 tbsp. finely chopped fresh flat-leaf parsley lemon wedges for serving



Set the oven’s temperature to 200°F (93°C). Put parchment paper on a baking sheet with a rim and have it handy.

Use a half tsp of salt and pepper to season the fish fillets evenly. Each fillet should be lightly dusted with flour before being shaken off.

In a large pan, melt the ghee over medium-high heat. Add fish fillets skin-side down to the butter when it begins to shimmer, frying in batches if required. Cook for 2 to 3 minutes, turn, and cook for an additional 1 to 2 minutes or until the exterior of the salmon is softly golden brown. Place the cooked fish on the prepared baking sheet and preheat the oven to maintain warmth.

Pour off any extra ghee or clarified butter, then clean the skillet. Shallot and unsalted butter should be added to the skillet. Cook for approximately a minute at medium heat or until the butter is melted and the shallot slightly softens. Add the lemon juice and the final 1/4 tsp. of salt, then stir. Give the mixture around 30 seconds to cook. Parsley is added after the heat has been turned off.

Add the sauce from the pan over the top of the fish fillets and serve right away with lemon wedges on the side.