- Trout, fillets or bone-in (without the skin, head, or tails)
- 1 cup chopped onions
- 1 1/2 sticks butter
- lemon
- salt
- pepper
- garlic salt
- Melt butter in skillet.
- Add onions and sauté.
- When onions become transparent, add fish (pre-seasoned with salt, pepper, and garlic salt).
- Cook on medium / medium high heat.
- Squeeze lemon juice over fish as it cooks – use juice of 1/2 a lemon per pan of fish.
- Brown fish and onions or lightly blacked.