Crispy Trout With Lemon-Caper Sauce

1. 1

   Whisk butter, lemon juice, and capers together in a mixing bowl until smooth.

2. 2

   Rinse trout under cold water and pat dry well with paper towels. Brush with oil and season with salt and pepper.

3. 3

   Heat oil in a large nonstick skillet over medium-high heat until rippling but not smoking. Add trout, skin side down (in batches if necessary), and cook for 3 minutes; turn and cook 1 minute longer. Remove from pan, top with lemon sauce, and serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.