Rinse the trout fillets and pat dry. Rub with rosemary, thyme, salt, and pepper. Dredge the fish in the seasoned flour and knock off the excess.
Using two pans, heat 2 tbsp of butter in each pan over medium heat until it gets foamy. Sear 2 fillets in each pan for about 4 minutes, then add another tbsp of butter, turn over and sear other side for another 4 minutes. If first side wasn't nicely browned, sear second side a bit longer and then turn over again and sear first side for another couple of minutes or so. Put fish on warm plates and keep warm.
Combine butter in one pan, add another 2 tbsp of butter and heat over medium heat until brown. Add lemon juice and mix well. Spoon the sauce over the fish and serve with lemon wedges.
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|Serving Size: 1 Serving (208g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 261 (48%)|
|Amt Per Serving||% DV|
|Total Fat 28.9g||39 %|
|Saturated Fat 15.6g||78 %|
|Monounsaturated Fat 8.6g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 106.6mg||33 %|
|Sodium 47.2mg||2 %|
|Potassium 431.4mg||11 %|
|Total Carbohydrate 48.4g||14 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 44.9g|
|Protein 23g||33 %|
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Calories per serving: 539
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