Crispy Skin Trout with Brown Butter, Lemon, and Sage

1. Prep the Fish

Pat the skin side of each fillet with a paper towel to remove any excess moisture. This step is crucial as dry skin will crisp up better in the pan. Next, gently scrape the skin side of the fish using the back of a knife to remove any remaining moisture. Wipe the skin side again with a paper towel, making sure it's as dry as possible. Season with salt on both sides before cooking.

2. Cook the Fish

Place a non-stick or cast iron pan on medium heat. Add enough avocado oil to coat the bottom of the pan. Once the oil is shimmering, carefully lay the bass fillets into the pan, skin side down. Press down gently on the fillets with a spatula for the first minute. Cook the skin side for 5-7 minutes, watching for the telltale sign of doneness: the flesh should start to become opaque about 1/3-1/2 way up from the bottom. The skin should look crispy and golden. Carefully flip the trout fillets over and cook for an additional few minutes until the fish is warm in the center. Use a fork to test for doneness; the flesh should flake easily and no longer be translucent.

3. Finishing Touches

Once the fish is cooked, transfer it to a warm plate. Quickly drain off the excess fat from the pan, but don't wipe it clean—we’ll use it for the sauce. Return the pan to the heat and add 2 tablespoons of butter. Watch as the butter melts and starts to foam, swirling the pan occasionally. When the butter takes on a nutty aroma and turns a toasty brown, add the sage leaves. They'll sizzle and crisp up, infusing the butter with their fragrant oils. Remove the pan from the heat to prevent burning, and squeeze in the fresh lemon juice. The acidity will cut through the richness of the butter, creating a beautifully balanced sauce. Spoon this aromatic brown butter and sage sauce over the crispy-skinned fillets.