Pan-Fried Brook Trout with Sage Butter

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 2

Ingredients:

2 whole(s) trout-cleaned & de-boned;skin left on;head & tail may be removed

1 stick(s) butter-softened

1/4 cup(s) all-purpose flour

8 piece(s) fresh sage leaves-minced

8 piece(s) fresh sage leaves-whole

1/4 teaspoon(s) salt

1/4 teaspoon(s) ground black pepper

Directions:

1. Combine flour with salt & pepper.
2. Combine softened butter with minced sage. Place in a small plastic container and refrigerate.
3. Rinse the fish under cold water and pat dry. Cut a few diagonal slashes along each side of the fish. Dredge fish in seasoned flour until coated.
4. Heat 2 Tbs butter in a large heavy frying pan until it begins to bubble. Insert the whole sage leaves in the cavity of the fish and cook for about 5 minutes per side or until golden.
5. Place a pat of the prepared sage butter on each fish and garnish with slices of lemon and parsley.

By RecipeOfHealth.com