Community Recipe
from [martcantor]
Pan-Fried Brook Trout with Sage Butter

Pan-Fried Brook Trout with Sage Butter

  • Yield: 2 servings


  • 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


Combine flour with salt & pepper.

Combine softened butter with minced sage. Place in a small plastic container and refrigerate.

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.

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.

Place a pat of the prepared sage butter on each fish and garnish with slices of lemon and parsley.

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Pan-Fried Brook Trout with Sage Butter Recipe