Pan Fried Trout with Lemon and Capers

Pan-Fried Trout with Lemon and Capers

By Mark Hinds | Updated January 28, 2025
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This Pan Fried Trout with Lemon and Capers recipe is a delicious way to prepare trout or any other mild, white fish.

Pan frying is a good technique to have in your repertoire, with a jar of capers in your pantry dinner can be on the table in under 10 minutes. This piccata-style recipe also works for chicken, veal, and pork scallopini.

Pan-Fried Trout with Lemon and Capers

Pan Fried Trout with Lemon and Capers

4.8 from 5 votes
This Pan Fried Trout with Lemon and Capers recipe is a tasty way to prepare trout or any other mild, white fish. Pan frying is a good technique to have in your repertoire, with a jar of capers in your pantry dinner can be on the table in under 10 minutes. This piccata-style recipe also works for chicken, veal, and pork scallopini.
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Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Servings: 2 to 4 servings

Ingredients

  • 2 medium trout, filleted and butterflied
  • Flour for dredging, (you can use cornmeal or breadcrumbs for extra crunch)
  • Salt and pepper, to taste
  • 2 tbsp olive oil
  • 2 tbsp butter, separated
  • 1 tbsp grated lemon rind
  • Juice of one lemon, (lime can be substituted), plus wedges for garnish
  • 1/4 cup white wine
  • 1 tbsp brined capers, rinsed and drained
  • 1 tbsp fresh parsley, chopped

Instructions 

  • Dredge the trout in flour seasoned with salt and pepper; shake off excess.
  • Pour a couple of tablespoons of olive oil in a large sauté or frying pan over medium-high heat. When it’s moderately hot, add the trout.
  • Cook the trout until golden brown on both sides. Move the cooked trout to a plate and keep warm.
  • In the same pan melt one tablespoon of butter until it starts to brown; add the wine, lemon rind, lemon juice, and capers. Stir until the wine comes to a boil. Swirl in the other tablespoon of butter.
  • Pour the sauce over the trout, sprinkle with chopped parsley, and serve with lemon wedges.
  • This pan-fried trout recipe goes well with herbed orzo, rice, or potatoes and a green vegetable.
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Mark Hinds

Mark is an experienced food writer, recipe developer, and photographer who is also Umami’s publisher and CEO. A passionate cook who loves to cook for friends, he can often be found in the kitchen or by the grill testing new recipes.

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4.80 from 5 votes (5 ratings without comment)

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Responses

  1. Spencer

    Should talk about skin on vs skin off… I had Trader Joe’s Trout and did this with the skin on and my wife wasn’t happy😂🤷‍♀️ anyway… good recipe but I think more capers and something to thicken up the sauce would be better.

    Reply
  2. Phil

    This recipe was great and easy, but I also have a couple of slight variations.
    I had some extra pickle juice in a jar, so I brined the fish in pickle juice for 20-30 minutes. That’s a good trick for about any meat!
    Whenever I bread something, dredge it in flour, shake off the excess, then let it sit for five or so minutes. Then dredge again in a mix of bread crumbs and spices, and let sit for a few minutes before frying.
    Also, since it’s basically picatta, so I served it over spaghetti. I hope that’s helpful!

    Reply
    1. Mark Hinds

      Those are great suggestions. Thanks for sharing!

      Reply