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Trout Fillets in Brown Butter and Lemon

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“This is just an easy mouth-pleasing dish. We particularly like this in summer with a side of tomato salad, corn on the cob. Recipe is based on just the two of us, haven't tried to increase it myself. I fix it "by eye" so measurements are as close as I can guestimate. As always, please alter to your own personal tastes.”
2 fillets

Ingredients Nutrition


  1. Pat trout fillets really try with paper towels.
  2. Mix the flour and corn meal and Old Bay on paper plate.
  3. Flour the fillets and set aside.
  4. Melt 2 T of the butter with 2 T of the oil in non-stick or cast iron skillet over med-hi heat (you want this to get really bubbly brown).
  5. Cook the trout on each side until crisp and nicely browned. Remove to plate.
  6. Add the remaining tablespoon of butter and the snipped chives to the butter/oil in skillet and while still spitting and sputtering, pour over fish.
  7. Serve with lemon wedges.

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