Pan-Fried Brook Trout with Sage Butter

Ingredients

• 2 whole(s) trout-cleaned & de-boned;Skin left on;head & tail may be removed
• 1 stick(s) butter-softened
• 1/4 cup(s) all-purpose flour
• 8 piece(s) fresh sage leaves-minced
• 8 piece(s) fresh sage leaves-whole
• 1/4 teaspoon(s) salt
• 1/4 teaspoon(s) ground black pepper

Preparation

1. Combine flour with salt & pepper.
2. Combine softened butter with minced sage. Place in a small plastic container and refrigerate.
3. Rinse the fish under cold water and pat dry. Cut a few diagonal slashes along each side of the fish. Dredge fish in seasoned flour until coated.
4. Heat 2 Tbs butter in a large heavy frying pan until it begins to bubble. Insert the whole sage leaves in the cavity of the fish and cook for about 5 minutes per side or until golden.
5. Place a pat of the prepared sage butter on each fish and garnish with slices of lemon and parsley.