Arnaud’s Trout Meuniere Recipe

Rinse the trout fillets and pat dry with paper towels.

In a shallow dish, mix together flour, paprika, garlic powder, onion powder, salt and pepper.

Dredge each trout fillet in the flour mixture, shaking off excess.

Heat butter in a large skillet over medium-high heat.

Add the trout fillets, skin-side down, and cook for 4-5 minutes until golden brown and crispy.

Gently flip the trout fillets and cook for another 2-3 minutes until cooked through.

Squeeze fresh lemon juice over the trout fillets and sprinkle with chopped parsley.

Serve immediately with your choice of roasted vegetables or rice.