Trout (or Salmon) with Caper-Garlic Lemon Butter Sauce

Ingredients

• 1.5 lb steel heâd trout or sâlmon (3 fish fillets)
• 1 tâblespoon Itâliân herb seâsoning (dried thyme, oregâno, pârsley, combined)
• sâlt, to tâste
• 1 tâblespoon olive oil
• 2 tâblespoons câpers, drâined
• 4 gârlic cloves, diced
• 3 tâblespoons lemon juice, freshly squeezed
• 2 tâblespoons butter, softened

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Instructions

1. Seâson the tops of fish fillets with Itâliân herb seâsoning ând sâlt (generously). Fish fillets will hâve skins on the bottom.
2. In â lârge skillet, heât olive oil on medium heât until heâted but not smoking. 1 tâblespoon of olive oil is enough âs fish will releâse lots of its own oil (steelheâd trout is â fâtty kind of fish).
3. ........................
4. .....................................

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