Sauteed Brook Trout with Brown Butter and Pecans

1. 1

   Heat the oven to 250.

2. 2

   Cover a baking sheet with paper towels.

3. 3

   In a large nonstick frying pan, heat 1 tablespoon of the oil over moderate heat.

4. 4

   Sprinkle the fish with the salt and pepper.

5. 5

   Put half the trout in the pan and cook for 2 minutes.

6. 6

   Turn and cook until browned and just done, 1 to 2 minutes longer.

7. 7

   Transfer the cooked fillets to the prepared baking sheet and keep warm in the oven.

8. 8

   Add the remaining 1 tablespoon oil to the pan, cook the rest of the trout fillets, and add them to the baking sheet.

9. 9

   Wipe out the frying pan and melt the butter over low heat.

10. 10

    Add the sage and pecans and cook, stirring, until the butter is golden brown, about 5 minutes.

11. 11

    Stir in the parsley.

12. 12

    Serve the trout with the butter sauce spooned over the top.

* Per serving · 4 servings · Values may vary.

No additional tips available.