1. Brown the Butter:

   • Melt ¼ cup butter in a small saucepan over medium-low heat.

   • Cook, stirring occasionally, until butter smells toasted and turns golden brown, about 1 minute; watch closely to avoid burning.

   • Turn off heat and set aside.

   • Beginner Tip: Swirl the pan to ensure even browning; remove from heat as soon as it turns golden to prevent scorching.

2. Prepare the Trout:

   • Line a baking sheet with aluminum foil for easy cleanup.

   • Place 2 (8 oz) butterflied, deboned trout on the foil, opened with skin sides down.

   • Drizzle each trout with about ½ tsp of the browned butter and season generously with salt and freshly ground black pepper.

   • Beginner Tip: Ask your fishmonger to butterfly and debone the trout; pat fish dry for better seasoning adhesion.

3. Preheat the Broiler:

   • Move an oven rack to 5–6 inches below the heat source.

   • Preheat the oven’s broiler on high heat.

   • Beginner Tip: Ensure the rack is positioned correctly to avoid burning; preheat for 3–5 minutes for consistent heat.

4. Broil the Trout:

   • Place the baking sheet under the broiler and cook until trout is opaque and barely firm to the touch, 2–3 minutes.

   • Remove from oven immediately to prevent overcooking.

   • Beginner Tip: Check at 2 minutes; trout should flake easily but remain moist. Thinner fish may cook faster.

5. Make the Lemon Butter Sauce:

   • Return the pan of remaining browned butter to high heat.

   • Stir in 2 tbsp freshly squeezed lemon juice and 2 tbsp chopped fresh flat-leaf parsley.

   • Bring to a boil, whisking to combine, about 30 seconds.

   • Beginner Tip: Whisk vigorously to emulsify the sauce; add lemon juice slowly to prevent curdling.

6. Serve:

   • Transfer trout to plates, keeping them open or folding gently for presentation.

   • Drizzle each trout with the warm lemon butter sauce.

   • Serve immediately, optionally garnished with lemon slices or extra parsley.

   • Beginner Tip: Spoon sauce generously over fish; serve with lemon wedges for extra zest if desired.

Cooking Tips

• Trout Prep: Ensure trout is fully deboned; check for pin bones with your fingers and remove with tweezers if needed.

• Butter Browning: Use a light-colored saucepan to monitor butter color; stop cooking when it smells nutty and looks golden.

• Broiling: Position trout close to the broiler for quick cooking but watch closely to avoid charring; foil simplifies cleanup.

• Doneness: Aim for an internal temperature of 145°F (63°C) for fully cooked trout; slightly underdone (140°F or 60°C) is fine, as residual heat finishes cooking.

• Flavor Balance: Taste sauce before serving; add a pinch of salt or extra lemon juice if needed for brightness.