Sea Trout Meunière

Oxmoor House
2 to 4 servings


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4 (1/2-pound) whole-dressed sea trout
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup all-purpose flour
3/4 cup butter or margarine, divided
3 tablespoons lemon juice
2 teaspoons chopped fresh parsley
Lemon wedges


Rinse fish thoroughly in cold water; pat dry. Rub fish with salt and pepper; dredge in flour.

Melt 1/2 cup butter in a large skillet over medium heat. Add fish; sauté 8 minutes on each side or until fish flakes easily when tested with a fork. Transfer fish to a warm serving platter; sprinkle with lemon juice and chopped parsley. Set aside, and keep warm.

Brown remaining butter in a small saucepan; pour over fish. Garnish with lemon wedges, and serve immediately.

Created date

February 2010