Author: Epicurus.com Kitchens
Recipe type: Seafood
- 2 pounds pan-dressed trout or other small, fresh or frozen pan-dressed fish
- 1 1/2 teaspoons salt
- 1/4 teaspoon pepper
- 1/2 Cup butter
- 2 Tablespoons dill weed
- 3 Tablespoons lemon juice
- Thaw frozen fish. Clean, wash, and dry fish.
Cut fish almost through lengthwise and spread open.
Sprinkle with salt and pepper.
Melt butter in a 10" fry pan. Add dill weed.
Place fish in a single layer, flesh side down, in the hot dill butter.
Fry at moderate heat for 2 to 3 minutes. Turn carefully. Fry 2 to 3 minutes longer or until fish flake easily when tested with a fork.
Place fish on a warm serving platter. Keep warm.
When all the fish have been fried, turn heat very low and stir in lemon juice. Pour sauce over fish.