- 4 skin-on brook trout filets
- Salt
- Freshly ground black pepper
- 1/4 cup flour
- 4 tablespoons butter
- 1 lemon, halved
- Leaves from 4 sprigs fresh parsley, chopped
- Season both sides of the filets with salt and pepper and lightly dust with flour. Melt the butter in a large skillet over medium-high heat. Place the filets, skin-side down, and cook until the skin is brown and crispy, 3–5 minutes. Carefully turn with a spatula and cook for another 30 seconds.
- Squeeze the lemon over the fish and add the parsley. As the sauce begins to bubble up, spoon ample butter over each filet and serve immediately.