Ingredients
- 1 tablespoon olive oil
- 2 trout fillets
- 1 clove garlic minced
- 1 lemon sliced into wheels
- 1/2 teaspoon tarragon dried or fresh
- 1 tablespoon fresh dill divided
- 1/4 cup white wine
- 1 tablespoon butter
- Salt and pepper
Instructions
- Heat a nonstick or cast-iron skillet until it is sizzling hot. Add the olive oil and gently lay the trout in, skin-side down. Fry for 2 minutes, then gently turn over and remove the skin.
- Add the garlic, lemon, tarragon, half the dill, wine, butter, salt, and pepper to the pan and place back on the heat.
- Turn the heat down to medium and cook for another 2-3 minutes. Sprinkle on the rest of the dill and serve.