Lemon Caper Pan Seared Trout

• 2 trout fillets, skin-on
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 2 cloves garlic, minced
• 2 tablespoons capers, drained
• Juice of 1 lemon
• Zest of 1 lemon
• Salt, to taste
• Freshly ground black pepper, to taste
• 2 tablespoons fresh parsley, chopped

Steps

1. 1 Pat trout fillets dry with paper towels and season both sides with salt and pepper.
2. 2 Heat olive oil in a large skillet over medium-high heat.
3. 3 Place fillets skin-side down and cook for 4 minutes until skin is crispy.
4. 4 Flip fillets and cook for an additional 3 minutes.
5. 5 Reduce heat to medium, add butter, garlic, and capers, cooking until fragrant.
6. 6 Add lemon juice and zest, stirring to combine.
7. 7 Transfer fillets to plates and spoon the sauce over the top.
8. 8 Garnish with fresh parsley and serve immediately.

Equipment

• Large skillet
• Tongs
• Spatula

Variations

• Add a squeeze of fresh orange juice for a citrus twist.
• Substitute trout with salmon for a richer flavor.

Substitutions

• If trout isn't available, use tilapia or cod.
• For a vegan option, replace fish with crispy tofu and adjust seasoning.

Pairings

• Steamed asparagus
• Quinoa pilaf

Nutrition

Tips

• Ensure your skillet is hot before adding the trout to achieve a crispy skin.
• For extra flavor, let the capers sizzle in the pan for about a minute before adding lemon juice.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over low heat.

Freezing: Not recommended due to the delicate texture of the trout.

Serving Suggestions

• Serve with a fresh green salad and roasted potatoes.
• Pairs wonderfully with a chilled glass of white wine.

FAQ