Mountain Trout with Lemons and Capers

1. 1

   Place the flour in a shallow dish.

2. 2

   Add 1 teaspoon of the salt and 1/2 teaspoon of the black pepper; stir with a fork to combine.

3. 3

   Lightly season the trout with salt and pepper.

4. 4

   (If you prefer not to have your dinner looking at you while you eat it, snip off the fish heads with a pair of kitchen shears.)

5. 5

   Dredge both sides of the trout in flour, shaking gently to remove the excess.

6. 6

   Heat the oil and 1 tablespoon of the butter in a large skillet over medium-high heat.

7. 7

   Add the trout to the skillet, skin side up.

8. 8

   Cook until pale golden, about 3 minutes.

9. 9

   Turn and continue cooking until the fish is firm, an additional 3 to 4 minutes.

10. 10

    Remove the trout to a warm serving platter and tent loosely with aluminum foil to keep warm.

11. 11

    Remove the skillet from the heat.

12. 12

    Add the remaining 1 tablespoon of butter, the lemon juice, and capers.

13. 13

    Return to the heat if necessary to brown the butter, stirring with a wooden spoon to release the brown bits in the bottom of the skillet, 1 to 2 minutes.

14. 14

    Pour the pan sauce over the trout and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.