Crispy Trout With Warm Parsley-Caper Vinaigrette

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   Combine parsley, 1 tablespoon oil, rind, juice, and capers in a small bowl, stirring with a whisk.

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   Heat a large cast-iron skillet over medium-high heat. Sprinkle fish evenly with salt and pepper. Add remaining 1 tablespoon oil to pan; swirl to coat. Arrange fish, skin side down, in pan; cook 5 minutes. Turn; cook 1 minute or until fish flakes easily when tested with a fork. Remove fish from pan. Add parsley mixture to pan; cook 30 seconds, stirring constantly. Spoon parsley mixture over fish. Serve with lemon wedges, if desired.

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* Per serving · 4 servings · Values may vary.

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