This quick and easy skillet recipe combines two cooking techniques for the best results: a light dredge and sear keeps the skin crispy, while a gentle finish in the oven cooks the trout slow and even. Once you get the cooking technique down, feel free to play with different flavors in the compound butter topping–fresh herbs, miso, harissa–the opportunities are endless.
3 tablespoons unsalted butter, at room temperature
1 clove garlic, finely grated
1/2 teaspoon finely grated lemon zest
1/4 teaspoon smoked paprika
4 (3-ounce) trout filets, skin-on (from 2 butterflied and deboned trout)
3 tablespoons all-purpose flour
1 tablespoon olive oil
1 tablespoon capers, rinsed
1 tablespoon freshly squeezed lemon juice
1 teaspoon fresh thyme leaves
Sea salt and freshly ground black pepper, to taste
Preheat the oven to 300˚F.
In a small bowl, stir together softened butter, grated garlic, lemon zest, smoked paprika, and cayenne.
Spread flour in a thin layer on a shallow dish or plate. Season with salt and pepper. Pat trout dry with a paper towel, then lay skin-side down in seasoned flour, pressing gently to coat the skin with a thin layer of flour.
Using the back of a spoon, spread seasoned butter evenly over the top of the filets.
Heat olive oil in the Farmhouse Skillet over high heat until shimmering. Add trout skin-side-down and cook without moving for 2 minutes. Add capers and transfer skillet to the oven until trout is just cooked through, about 3-5 minutes longer.
Remove from the oven and sprinkle with lemon juice and fresh thyme. Season with sea salt and freshly ground black pepper to taste. Serve immediately.