This lemon tarragon trout is tender, buttery, flavorful and so delicious! If you cook this right the skins will be nice and crispy on the edges and the fish will be super moist and flavorful!
Every year we go to a local trout farm where you can fish to your hearts content then they fillet and prepare the fish for you. You are pretty much guaranteed to catch a fish or two so it’s a great way to introduce the kids and adults to fishing. Plus they take care of all the messy stuff! Some might call it cheating but I think it’s totally great!
My kids caught these trout and it was so fun watching them. My 5 year old is not super patient and was the last to catch a fish, he just couldn’t leave the pole in the water long enough for the fish to bite. So finally he told me to catch on for him. While I was trying, I had several bites but could get the fish to fully take the bate. Right when I was about to call it quits My 5 year old yelled “I got one!” I looked to see that he had caught it by the side. ha ha.
The kids loved this fish recipe and it way fun to see them eat the fruits of their labors!
Can’t find trout? This recipe is delicious with salmon or any other delicate fish too.
What you need to make lemon tarragon trout:
Makes 4 medium/large trout fillets
- 4 fish fillets
- 1 tablespoon olive oil
- salt – generous sprinkle on each fish fillet
- black pepper – sprinkle on each fish fillet
- 2 tablespoon butter – melted
- 1 teaspoon dried tarragon
- 1 tablespoon lemon juice
- lemon wedges to serve with fish – try them grilled for a fun twist
Instructions
- In a bowl, add butter, tarragon and lemon juice and stir, set aside.
- Heat a large heavy bottomed skillet and add olive oil to pan.
- Once olive oil is just about to smoke, lay fish down skin side down and let the fish cook 90% on the skins, reducing the heat if the fish or oil starts to burn.
- When the fish is about 90% cooked, add butter and tarragon mixture and Flip the fish over in it.
- Cook in the butter for the last 10% of the cook time.
- Flip over after done and tilt pan to the side so you can spoon on the butter mixture over the tops.
- Serve as is or with lemon wedges.
Here are a few other fish recipes you may like:
Red Miso Buttered Cod RECIPE HERE
Blackened Mahi Mahi RECIPE HERE
Chili Lime Mahi Mahi with Mango Salsa RECIPE HERE
Smoked Salmon Sushi Roll RECIPE HERE
Lemon Tarragon Trout
Ingredients
- 4 fish fillets
- 1 tablespoon olive oil
- salt – generous sprinkle on each fish fillet
- black pepper – sprinkle on each fish fillet
- 2 tablespoon butter – melted
- 1 teaspoon dried tarragon
- 1 tablespoon lemon juice
- Lemons to serve with fish – try them grilled for a fun twist
Instructions
- In a bowl, add butter, tarragon and lemon juice and stir, set aside.
- Heat a large heavy bottomed skillet and add olive oil to pan.
- Once olive oil is just about to smoke, ley fish down skin side down and let the fish cook 90% on the skins, reducing the heat if the fish or oil starts to burn.
- When the fish is about 90% cooked, add butter and tarragon mixture and Flip the fish over in it.
- Cook in the butter for the last 10% of the cook time.
- Flip over after done and tilt pan to the side so you can spoon on the butter mixture over the tops.
- Serve as is or with lemon wedges.