Entree: Italy – Trota alla Mugnaia (Trout Meunière (lemon-butter trout))

Serving Size: 4

Approximate Time

Prep 10 min

Cook 7 min

Total 20 min

Ingredients

- 4 trout fillets, approx. 6 oz (170 g) each
- 4 tbsp (57 g) salted butter
- 2 tbsp (30 ml) olive oil
- 1 lemon, zested and juiced (about 2 tbsp/30 ml juice)
- 1 head broccoli, about 10 oz (280 g), cut into florets
- 2 tbsp (16 g) all-purpose flour, for dredging
- Salt to taste
- Freshly ground black pepper to taste
- 2 tbsp (8 g) fresh flat-leaf parsley, chopped

Instructions

1. Pat trout fillets dry, season both sides with salt and pepper, then lightly dredge in flour, shaking off excess.
2. In a large skillet over medium-high heat, heat 1 tbsp (15 ml) olive oil until shimmering. Add trout fillets skin-side down and cook 3–4 minutes until skin is crisp; flip and cook 2–3 minutes more until just cooked through. Transfer to a warm plate.
3. In the same skillet, reduce heat to medium, add 4 tbsp (57 g) salted butter and 1 tbsp (15 ml) olive oil. When butter foams and begins to brown lightly (2–3 minutes), add lemon juice and lemon zest, swirl to combine, then remove from heat.
4. Meanwhile, steam or blanch broccoli florets in boiling salted water for 3–4 minutes until bright green and tender-crisp; drain and toss with a little butter or olive oil, salt, and pepper.
5. Spoon the browned lemon-butter over the trout fillets, sprinkle with chopped parsley, and serve immediately with the broccoli alongside.
6. Adjust seasoning with additional lemon or salt as desired and serve hot.