Trout

Fish is considered a luxury in Lesotho since Basotho consume more meat than fish. With its high omega-3 fatty acid content and minimal mercury concentration, trout is one of Lesotho's best fish. Trout can be grilled, smoked, or grilled to perfection! It's a versatile fish with delicious outcomes. Trout fillets are usually pretty thin which makes them perfect for cooking on stove top in a skillet. One of the best trout recipes they've tried is simply cooking the trout in the skillet in olive oil, and then adding garlic, lemon juice, white wine, fresh parsley and butter. Bake for a few minutes at 180°C in a preheated oven. They are frequently served with veggies and rice.

Another simple way to cook Trout is simply to enhance it with capers, garlic, lemon and butter. You combined just those ingredients to make this easy and delicious Trout with Caper-Garlic Lemon Butter Sauce. You can use steelhead trout or regular trout for this recipe.

Ingredients

• 5 pounds trout or salmon, or arctic char - 2 large fish fillets with skin on the bottom,2 tablespoons olive oil more, if needed, 1 tablespoon Italian seasoning (dried thyme, oregano, parsley, combined together), ¼ teaspoon salt to taste, 4 garlic cloves diced, 3 tablespoons lemon juice freshly squeezed, 2 tablespoons white wine, 2 tablespoons butter softened, 2 tablespoons parsley chopped

Instructions

• Season the top of fish fillets with Italian herb seasoning and salt (generously). Fish fillets will have skins on the bottom - no need to season the skins.
• In a large skillet (large enough to fit 2 fish fillets), heat 2 tablespoons of olive oil on medium heat until heated but not smoking. To the hot skillet with olive oil, add fish fillets skin side up - flesh side down. Cook the flesh side of the fish for about 3-5 minutes on medium heat, making sure the oil does not smoke, until lightly browned.
• Flip the fillets over to the other side, skin side down (add more oil, if needed). Cook for another 2-4 minutes on medium heat (to prevent oil from burning).
• Remove the skillet from heat, close with the lid, and let the fish sit for 5-10 minutes, covered, in the skillet, until flaky and cooked through completely.
• After the fish is cooked through, off heat, using spatula, carefully remove fillets to the plate, separating the fish from the skin. Carefully remove or scrape the fish skin off the bottom of the pan, making sure to leave all the cooking oils in the pan.
• Add diced garlic, lemon juice, and white wine to the same pan with oil. Cook on medium-low heat for about 1 minute, until garlic softens a bit. Remove from heat. Add 1 tablespoon of chopped parsley, and 2 tablespoons of butter, off heat, to the sauce, stirring, until the butter melts and forms a creamy mixture.
• Add fish to the pan, spoon sauce over the fish, top the fish and sauce with the remaining 1 tablespoon of parsley, and serve.