Pan-Seared Tarragon Trout – a delicious recipe with lemon, flour, trout, salt, freshly ground black pepper, butter. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Zest and juice lemon, reserving 1/4 teaspoon zest and 1 teaspoon juice.
2
Place flour in a shallow dish. Sprinkle fish evenly with salt and pepper; dredge fish in flour.
3
Melt butter in a large nonstick skillet over medium-high heat. Add fish; cook 2 to 3 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove fish from pan; keep warm.
4
Add garlic to pan; saute 1 minute or until browned. Add wine; cook until liquid almost evaporates, scraping pan to loosen browned bits. Stir in tarragon and reserved lemon zest and juice. Pour garlic sauce over fish.
5
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6
.
97
kcal
Calories
3
g
Fat
17
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 lemon, 2 tablespoons all-purpose flour, 2 (6-ounce) trout fillets, 1/4 teaspoon salt, and more.
Yes, Pan-Seared Tarragon Trout falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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