Step by step
Instructions
If you're afraid the fish will fall apart in the pan, sear it a bit longer on the first side and flip it only when it releases by itself. If you try to lift it and it sticks to the pan, it's not ready. And don't overdo the caraway – it should be noticeable as a Czech signature, but not overpower the fish.
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Variants and alternatives
With garlic: add a crushed clove of garlic to the butter in the last minute and let it just perfume (don’t burn). Herb version: use dill or thyme instead of parsley, they go great with lemon. In the oven: place the trout on a baking sheet, top with butter, caraway and lemon and bake 15–18 minutes at 190 °C. It tastes great, just the skin won’t be as crispy as from the pan. No caraway: if someone really dislikes caraway, use only lemon, pepper and herbs – it will be a milder “Mediterranean” version.
Approximate per serving
