Easy Cast Iron Trout Recipe
There's something undeniably satisfying about cooking a fresh trout fillet to crispy perfection. This skillet-seared trout recipe combines a quick stovetop sear with a gentle oven finish, resulting in tender, flaky fish with irresistibly crispy skin.Topped with a zesty lemon-garlic compound butter, it's a dish that brings restaurant-quality flavor to your home kitchen.
How To Make Cast Iron Trout
Why This Recipe Works
Crispy Skin: A light flour dredge and hot skillet ensure the skin crisps up beautifully.
Flavorful Butter: The lemon-garlic compound butter melts over the warm fish, infusing it with rich, aromatic flavors.
Quick & Easy: From start to finish, this dish takes about 50 minutes, making it perfect for weeknight dinners or special occasions.
Ingredients
Serves 6
3 tablespoons unsalted butter, at room temperature
1 clove garlic, finely grated
½ teaspoon finely grated lemon zest
¼ teaspoon smoked paprika
Pinch of cayenne pepper
4 (3-ounce) skin-on trout fillets (from 2 butterflied and deboned trout)
3 tablespoons all-purpose flour
1 tablespoon olive oil
1 tablespoon capers, rinsed
1 tablespoon freshly squeezed lemon juice
1 teaspoon fresh thyme leaves
Sea salt and freshly ground black pepper, to taste
Instructions
Preheat Oven: Set your oven to 300°F (150°C).
Prepare Compound Butter: In a small bowl, mix the softened butter with grated garlic, lemon zest, smoked paprika, and cayenne pepper. Set aside.
Dredge Trout: Spread flour on a shallow plate and season with salt and pepper. Pat the trout fillets dry with paper towels. Press the skin side of each fillet into the seasoned flour to coat lightly.
Apply Butter: Using the back of a spoon, spread the prepared compound butter evenly over the flesh side of each fillet.
Sear Trout: Heat olive oil in a large oven-safe skillet over high heat until shimmering. Place the trout fillets skin-side down in the skillet and cook without moving for 2 minutes.
Add Capers & Bake: Sprinkle capers over the trout and transfer the skillet to the preheated oven. Bake until the trout is just cooked through, about 3–5 minutes.
Finish & Serve: Remove the skillet from the oven. Drizzle lemon juice over the trout, sprinkle with fresh thyme, and season with additional salt and pepper to taste. Serve immediately.
Cast Iron Trout Serving Suggestions
Pair this skillet-seared trout with:
Roasted seasonal vegetables
Garlic mashed potatoes
A crisp green salad with vinaigrette
Steamed jasmine rice
Related: A Man & His Kitchen Book Review
Frequently Asked Questions
Can I use frozen trout fillets?
Yes, but ensure they are fully thawed and patted dry before cooking to achieve crispy skin.
What can I substitute for trout?
Skin-on salmon or Arctic char are excellent alternatives that work well with this recipe.
How do I know when the trout is cooked through?
The flesh should be opaque and flake easily with a fork.
Can I make the compound butter ahead of time?
Absolutely! Prepare it up to a week in advance and store it in the refrigerator.
Is it necessary to use a cast-iron skillet?
While a cast-iron skillet retains heat well and aids in achieving crispy skin, any oven-safe skillet will suffice.
What wine pairs well with this dish?
A crisp white wine like Sauvignon Blanc or a light Pinot Noir complements the flavors beautifully.
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