• 2 pounds pan-dressed trout (or other small fish), fresh or frozen
• 1½ Teaspoons salt
• ¼ Teaspoon pepper
• ½ cup butter or margarine
• 2 Tablespoons dill weed
• 3 Tablespoons lemon juice

Cut fish lengthwise and spread open to season with salt and pepper. Prepare a fry pan with melted butter and dill weed. Place fish flesh side down and fry 2-3 minutes per side. Once done, remove fish and add lemon juice to butter and dill to create sauce for garnishing.

Yields 6 servings
Total Net carbs: 1 gram per serving