Pan Fried Trout with Lemon and Capers

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.

Pan-Fried Trout with Lemon and Capers

Pan Fried Trout with Lemon and Capers

5 from 1 vote
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Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Servings: 2 to 4 servings


  • 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.
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