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Pan Roasted Trout & Spring Herbs

Lisa Kalabokis

All seasons

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Pan Roasted Trout + Spring Herbs

Yield: 2-3 servings


  • 2 Finn’s Ranch Great Lakes trout fillets
  • ¼ all purpose flour
  • 1 tablespoons unsalted butter 
  • 1 tablespoon olive oil 
  • ½ cup white wine or dry cider
  • 1 handful fresh herbs like Smit’s parsley, basil and cilantro, roughly chopped
  • Salt and pepper, to taste 


  1. In a shallow bowl, add the all purpose flour and a pinch of salt and pepper. Season the trout with salt and pepper and dredge in flour, shaking off any excess. 
  2. Preheat a large skillet over medium heat. Add the butter and olive oil until the fat begins to shimmer in the pan. 
  3. Gently add the fish to the pan cook, approximately 5 minutes per side, or until the fish is golden brown.
  4. Add the wine and reduce, about 2 minutes. Remove the fish from the pan.
  5. Serve immediately with roughly chopped herbs scattered over the top of the fish.

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