Lemon Butter Trout

What’s one of the secrets to cooking food that tastes like a three Michelin-starred chef made it? Butter. In this case, toasted brown butter balanced with fresh lemon juice, chopped parsley, and a hearty pinch of salt, then poured over delicate, pan-fried fish. We’re calling it lemon butter trout, but you may know this dish by its French name: trout meunière. The method is simple—each fillet is seasoned with salt and pepper, then flour-dredged and pan-fried in neutral oil. While the fish keeps warm in the oven, the three-ingredient sauce comes together in a flash on the stovetop.

Trout can be tough to find depending on where you live, but this recipe works well with any thin white fish, so feel free to swap the trout for flounder or sole.

The beauty of this dish is in how simple it is, but it’s also the perfect template for adding a bit of your own flair. Add a pinch of red pepper flakes for some heat, or add a sliced clove of garlic to the pan while you brown the butter. You can also give this dish a New Orleans twist and season the fish with our favorite Cajun seasoning blend. Need more date-night-worthy recipes? Check out our list of 80 meals for two.

Did you try making this? Let us know how it went in the comments!