Fresh trout — butterfly cut (clear cut), boneless, and ready to cook flat in under ten minutes.

This trout arrives in a butterfly or clear cut — opened flat along the spine, boneless, and presentation-ready. It’s a format favored by home cooks and chefs alike because it cooks evenly and quickly without the guesswork of thicker fillets. A forgiving, flavorful fish that’s underappreciated as a weeknight option.

Mild, slightly sweet, and clean-finishing. The butterfly cut gives you a full, presentation-ready fillet that cooks evenly and develops a beautiful skin.

Press skin-side down in a cast-iron over medium-high. The flat butterfly cut cooks in 4–5 minutes without flipping. Finish with brown butter, sliced almonds, and lemon for trout almondine — one of the great simple dishes of French cooking. Alternatively, bake at 400°F for 10–12 minutes with herbs and garlic.

Pairs Well With: Brown Butter & Almonds · Lemon · Dill · Capers · Crème Fraîche