Trout Meunière

Ingredients and Weight:

• 8 (6-ounce) trout fillets, skin on
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup unsalted butter
• 2 tablespoons lemon juice
• 1 tablespoon chopped fresh parsley

Preparation Time: 15 minutes

Cooking Time: 10-12 minutes

Difficulty Level: 3 (Moderate)

Preparation Method Steps:

1. Preheat oven to 425°F (218°C).
2. Pat trout dry with paper towels.
3. In a shallow dish, combine flour, salt, and pepper.
4. Dredge trout fillets in flour mixture, shaking off any excess.
5. In a large skillet over medium heat, melt butter.
6. Add trout fillets and cook for 3-4 minutes per side, or until golden brown and cooked through.
7. Remove trout from skillet and place on a baking sheet.
8. Bake trout for 5-6 minutes, or until just heated through.
9. Transfer trout to individual plates.
10. Drizzle with lemon juice and sprinkle with parsley.

Nutritional Information:

• Calories: 300
• Fat: 15g
• Protein: 25g
• Carbohydrates: 10g

Dish Characteristics:

• Crispy, golden-brown trout fillets
• Flaky, tender flesh
• Bright acidity from lemon juice
• Herbaceous freshness from parsley

User Comments:

• "This trout meunière is absolutely delicious! The fish is cooked perfectly and the lemon and butter sauce is so flavorful."
• "The trout was crispy on the outside and tender on the inside. The lemon sauce added a nice brightness to the dish."
• "I love the simplicity of this dish. It's easy to make and always a crowd-pleaser."

Special Precautions and Tips:

• Make sure to pat the trout fillets dry before dredging them in flour. This will help the flour adhere better and create a crispier crust.
• Do not overcook the trout. The fillets should be cooked through but still flaky.
• If you don't have a baking sheet, you can transfer the trout to a wire rack set over a baking sheet. This will help the air circulate around the fillets and cook them evenly.