Trout Meunière

Ingredients

• 4 filletss boneless , 6 ounce
• 0.75 teaspoons kosher salt , divided
• 0.5 teaspoons finely ground black pepper
• 0.5 cups all-purpose flour
• 4 tablespoons ghee , clarified butter
• 6 tablespoons unsalted butter
• 2 tablespoons finely chopped shallot
• 3 tablespoons fresh lemon juice
• 3 tablespoons finely chopped fresh flat-leaf parsley
• lemon wedges , for serving

Instructions

1. 1

   Preheat the oven to 200 degrees F (93 degrees C). Line a rimmed baking sheet with parchment paper and set aside.

2. 2

   Season trout fillets evenly with 1/2 teaspoon salt and pepper. Lightly dredge each fillet in flour, shaking off excess flour.

3. 3

   Heat ghee over medium-high in a large skillet. When butter shimmers, add fish fillets skin-side down, cooking in batches if necessary. Cook for 2 to 3 minutes, flip, and continue cooking until the outside is lightly golden brown, and fish is just cooked through and opaque, 1 to 2 minutes. Remove cooked fish to the prepared baking sheet and place in the preheated oven to keep warm.

4. 4

   Pour excess ghee or clarified butter from skillet; wipe skillet clean. Add unsalted butter and shallot to the skillet and cook briefly over medium heat until butter is melted and shallot has softened a bit, about 1 minute. Stir in lemon juice and season with remaining 1/4 teaspoon salt. Allow mixture to cook for about 30 seconds. Remove from heat, and stir in parsley.

5. 5

   Place fish fillets on plates or a platter; top with sauce from skillet and serve immediately with lemon wedges on the side.