Brown Butter Trout over Gluten-Free Meyer Lemon Fettuccine

Serving Size: 2-3
Prep Time:  5 minutes
Cook Time: 35 minutes
Total Time:  40 minutes


8-9 oz. Pappardelle's Gluten-Free Meyer Lemon Fettuccine
4 oz. butter, divided
2-3 trout filets
5 tsp. salt
2 tsp. black pepper
1 tsp. dried thyme
4 Tbsp. extra-virgin olive oil
1 bunch asparagus, cut 1" off the bottoms
1 cup grated Parmesan cheese
1 bunch parsley, chopped
1 lemon, quartered


  1. Preheat oven to 425 degrees F.
  2. In a medium saute pan over low heat, cook butter. stirring intermittently, until it smells nutty and turns golden brown, about 6-8 minutes. Remove from heat and pour into a heat-proof bowl.
  3. Meanwhile, cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 6-8 minutes. Rinse under cool water, drain and set aside.
  4. Season trout with salt & pepper and thyme. Heat a large skillet on medium heat. Add 2 Tbsp. olive oil and place trout in pan, skin side up. Cook for 3 minutes then flip trout and cook for 3 more minutes until cooked. Remove from heat.
  5. Place asparagus on a baking sheet tray in a single layer. Drizzle with 2 Tbsp. of olive oil and sprinkle salt over it. Roast until tender, about 10 minutes.
  6. Divide pasta into serving dishes and top with trout and brown butter. Garnish with Parmesan and parsley. Serve with a lemon wedge and enjoy!