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Trout a la Meunière

Servings: 4

In timeless New Orleans restaurants like Galatoire’s and Antoine’s, speckled sea trout from the Gulf Coast replaces the traditional sole in the classic French dish. You can sub fillets of the freshest white fish in your market; they’ll all taste delicious with the lemon-and-shallot-infused brown butter


  • 5 oz. (10 Tbs.) unsalted butter, cut into tablespoon-size pieces
  • 1/4 cup finely minced shallots
  • 2 to 3 Tbs. fresh lemon juice
  • 4 skin-on rainbow-trout fillets (about 6 oz. each)
  • 1/2 cup all-purpose flour
  • Fine sea salt and freshly ground black pepper
  • 1/4 tsp. cayenne or Creole seasoning
  • 2 Tbs. olive oil
  • 4 Tbs. finely chopped fresh flat-leaf parsley; plus parsley sprigs, for serving
  • 4 lemon wedges, for serving

Nutritional Information

  • Calories (kcal) : 610
  • Fat Calories (kcal): 400
  • Fat (g): 46
  • Saturated Fat (g): 21
  • Polyunsaturated Fat (g): 4.5
  • Monounsaturated Fat (g): 16
  • Cholesterol (mg): 170
  • Sodium (mg): 680
  • Carbohydrates (g): 15
  • Fiber (g): 1
  • Sugar (g): 1
  • Protein (g): 34


  • Heat the oven to 200°F, and put an oven-safe serving platter in the oven.
  • In a medium saucepan, melt 2 Tbs. of the butter over medium-low heat. Add the shallots and cook, stirring occasionally, until fragrant and beginning to soften but not brown, 1 to 2 minutes. Add 6 Tbs. of the butter, and cook until it melts. Once melted, raise the heat to medium high, and bring to a boil. Cook, stirring constantly, until golden brown, 3 to 5 minutes. Remove the pan from the heat, whisk in the lemon juice, and set aside.
  • Rinse the fish, and pat dry with paper towels. In a large, flat dish, combine the flour, 1 tsp. salt, 1/2 tsp. pepper, and cayenne, and stir to mix well. Sprinkle the fish lightly with salt, and dredge thoroughly in the seasoned flour, shaking off any excess.
  • Heat a large nonstick skillet over medium-high heat. Add 1 Tbs. of the oil and 1 Tbs. of the butter. As soon as it melts and starts to sizzle, lay two to three of the fish fillets in the pan skin side down. Cook until the skin starts to brown and turn crisp, 1 to 2 minutes. Carefully flip the fillets over with a fish spatula. Continue cooking just until the underside of the fish is golden-brown, and the flesh is cooked through and starting to flake, 1 to 2 minutes more.
  • Transfer the fish to the platter in the oven, and wipe the skillet clean with a paper towel. Add the remaining 1 Tbs. oil and 1 Tbs. butter to the pan, and cook the remaining fillets. Transfer to the heated platter and keep warm.
  • Whisk the brown-butter sauce, and then pour it over the fish. Sprinkle with the chopped parsley, and garnish with the lemon wedges and parsley sprigs. Serve immediately.


Rate or Review

Reviews (3 reviews)

  • klmpt53282 | 03/22/2020

    Excellent and flavorful! I tried this recipe using thawed mahi mahi from the freezer and leftover shallots, cilantro and lemon from our fridge during shelter in place orders due to Coronavirus in California. What a treat to have such a yummy and satisfying meal during this challenging time. Doesn’t feel or taste like a “foraging” or leftover fridge meal at all! Thank you for a delicious and flexible recipe.

  • MommyDot | 02/02/2020

    Was very good overall. We used two whole trout (went fishing at Wegman’s) and given the slight issues with boning after cooked, I’d opt for the simplicity of filets next time. Very nice, delicate French flavors. Now I’m looking for a nice French dessert but that ain’t happening tonight. Fairly simple prep. Highly recommend.

  • Rita_Aimee | 04/12/2019

    I see from the photo that basmati rice is being used as a side, sprinkled with scallion rings and garnished with a sprig of parsley. Did the rice have any special flavorings?

    I usually use one pan for the recipe by making the sauce after I cook and remove the fish from the pan in order to incorporate the fish flavors, but it's nice to have the sauce ready ahead-of-time by first making it in a separate skillet. My favorite finfish meal.

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