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.
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
Prep Time: 10 minutes
Cooking Time: 6 to 8 minutes
Servings: 2 to 4 servings
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 on 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.