Pan Fried Trout with Lemon and Capers

Pan-Fried Trout with Lemon and Capers

By Michele Ostrove | Updated April 29, 2021

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
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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.
Tried this RecipeLet us know what you think of this recipe. Leave your thoughts and rating in the comments.

The nutrition information shown is an estimate based on available ingredients and preparation.

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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.

  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!

    1. Mark Hinds

      Those are great suggestions. Thanks for sharing!