Pan Fried Trout with Lemon and Capers
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.
- 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
- 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.