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    • Trout with Lemon-Caper Sauce

    Mark Sharron
    Easy
    30 minutes
    02-Apr
    Trout with Lemon-Caper Sauce is a flavorful yet simple dish that can be prepared with minimal effort. This classic combination of fish, lemon, capers and butter is sure to tantalize your taste buds. The light and delicate flavour of the trout is perfectly complemented by the tangy lemon and salty capers. The addition of butter adds a rich and creamy texture that makes this dish a delicious and satisfying meal.         
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    Ingredients

    • 4 (6-ounce) trout fillets
    • 2 tablespoons olive oil
    • Salt and freshly ground black pepper
    • 1/4 cup fresh lemon juice
    • 2 tablespoons capers
    • 2 tablespoons minced fresh parsley
    • 2 tablespoons butter, melted

    Method

    • Step-by-Step Method: Trout with Lemon-Caper Sauce
    • Pat the trout fillets dry with paper towels
    • Season both sides of the fillets with salt and freshly ground black pepper
    • Add 1 tablespoon of olive oil to a nonstick skillet and heat over medium-high
    • When oil is hot but not smoking, add 2 trout fillets skin-side down
    • Sear fillets for 2–3 minutes, pressing gently for even contact
    • Flip gently and sear the flesh side for 1–2 minutes, until just opaque
    • Transfer cooked fillets to a warm plate and repeat with the remaining olive oil and trout
    • While the last fillets rest, add the lemon juice to the same pan to deglaze
    • Stir in capers and allow to simmer for 1 minute
    • Remove from heat and whisk in the melted butter until the sauce is slightly emulsified
    • Stir in the chopped fresh parsley
    • Plate each trout fillet individually, spooning the lemon-caper sauce over the top
    • Garnish with extra parsley if desired
    • Serve immediately, ideally with blanched green vegetables or simple boiled potatoes for balance