Pan-Fried Trout with Anchovy Butter

This simple but flavourful dish is ideal for entertaining. Serve with a fresh tomato salad and a bottle of crisp white wine.


Anchovy Butter
1 cup butter, room temperature (unsalted)
8 to 12 anchovy fillets or 1 tbsp. anchovy paste
Zest of 1/2 lemon
Juice of 1/2 lemon
2 tsp. chopped thyme
1 garlic clove
Salt and freshly ground pepper, to taste

Pan-Fried Trout
4 rainbow trout fillets (each about 5 to 6 ounces)
2 tbsp. grape seed or peanut oil
Salt and freshly ground pepper, to taste
1 pound green beans, trimmed and blanched


Anchovy Butter
Add anchovies, lemon zest, lemon juice, thyme, garlic, and salt and pepper to food processor. Pulse to combine. Add butter and pulse until combined. Alternatively, chop and mix by hand.

You'll need only 6 tbsp. of the anchovy butter for the trout. The recipe makes extra so add the remaining butter to plastic wrap and roll into a log shape. Place in fridge for 2 to 3 days or freeze for 1 month. Cut into coins and use over steaks, chicken or veggies.

Pan-Fried Trout
Pat fish dry with paper towel. Season with salt and pepper.

Heat large heavy-bottomed fry pan or non-stick pan over medium high heat. Add oil. When oil is hot, add fillets, skin side down. Cook in two batches if all 4 fillets don’t fit in the pan. Cook until skin browns, about 4 to 5 minutes. Flip the fish and continue cooking for an additional 1 to 2 minutes. Alternatively, to prevent skin from curling, add fillets to cold pan with oil. Turn heat to medium high. Proceed as above, cooking the fish for a few minutes longer before flipping.

Transfer fish to plate. Add 6 tbsp. anchovy butter to the pan over medium. When the butter starts to melt, add a tbsp. over each piece of fish. Add blanched green beans to the pan and toss with remaining butter in pan. Plate green beans with fish.

Yield: 4 servings.