Ingredients:
4 trout or salmon fillets (about 6 oz each), skinless or with skin as preferred
2 tbsp olive oil
Salt and pepper, to taste
For the Garlic Lemon Butter Herb Sauce:
3 tbsp unsalted butter
3 cloves garlic, minced
1/4 cup fresh lemon juice (about 1 lemon)
1 tsp lemon zest (optional, for extra flavor)
1 tbsp fresh parsley, chopped (or 1 tsp dried parsley)
1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
1/2 tsp dried oregano (optional)
1/2 cup low-sodium chicken broth or white wine (optional, for a slightly thinner sauce)
Lemon wedges, for garnish
Instructions:
Prepare the Fish:
Season: Pat the fish fillets dry with paper towels. Season both sides with salt and pepper.
Cook the Fish:
Heat Oil: Heat the olive oil in a large skillet over medium-high heat.
Sear Fish: Add the fish fillets to the skillet, skin-side down if they have skin. Cook for 3-4 minutes on each side, or until the fish is cooked through and flakes easily with a fork. The cooking time may vary depending on the thickness of the fillets. Remove the fish from the skillet and set aside on a plate.
Make the Garlic Lemon Butter Herb Sauce:
Melt Butter: In the same skillet, reduce the heat to medium and add the butter. Allow it to melt and become slightly bubbly.
Add Garlic: Add the minced garlic to the melted butter and sauté for about 1 minute, until fragrant but not browned.
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