- fresh-caught rainbow trout
- 4 tbsp butter
- lemon juice
- salt & pepper to taste
Level of difficulty Average
Cost Average budget
Clean fish, and cut off head and tail
Place 2 pads of butter (1 tbsp each) inside fish cavity, and fry in cast iron pan over campfire.
Sprinkle fish with lemon juice as it cooks. Fish is done when flesh is white and flakes easily.
Remove fish from pan and set aside. Add remaining 2 tbsp of butter to pan and heat until brown.
Pour browned butter over cooked fish.
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