Rainbow Trout With Buttery Lemon-Caper Cream Sauce Recipe

Name: Rainbow Trout With Buttery Lemon-Caper Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: cooking spray; 1 lemon, zested and halved; 3 (4 ounce) fillets rainbow trout; salt and ground black pepper to taste; 2 tablespoons butter; 2 tablespoons Dijon mustard; 1 pinch dried marjoram; 1 pinch dried tarragon; 1 1/2 tablespoons sour cream; 2 teaspoons capers; 1 pinch dried parsley flakes, or to taste (optional)

Servings: persons

cooking spray
1 lemon, zested and halved
3 (4 ounce) fillets rainbow trout
salt and ground black pepper to taste
2 tablespoons butter
2 tablespoons Dijon mustard
1 pinch dried marjoram
1 pinch dried tarragon
1 1/2 tablespoons sour cream
2 teaspoons capers
1 pinch dried parsley flakes, or to taste (optional)

1
Preheat the oven to 350 degrees F (175 degrees C). Line a baking dish with aluminum foil and spray with cooking spray.
2
Juice 1/2 the lemon and cut the other half into 6 thin slices. Place slices in 3 columns of 2 into the prepared baking dish.
3
Season trout with salt and pepper. Place each fillet, skin-side down, over 2 of the lemon slices in the baking dish.
4
Bake in the preheated oven until trout flakes easily with a fork, about 15 minutes.
5
Melt butter in a small saucepan over medium-high heat. Add Dijon mustard; stir. Add the lemon juice, marjoram, and tarragon. Cook and stir until flavors meld, about 2 minutes. Reduce heat to medium-low. Add sour cream and capers. Stir until sauce is smooth but capers are not yet cooked through, about 2 minutes more. Reduce heat to low and let sauce sit until trout is baked.
6
Place each piece of trout on a plate and garnish with the lemon slices. Pour sauce evenly on top. Sprinkle lemon zest and parsley over the sauce.

kcal

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Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: cooking spray, 1 lemon, zested and halved, 3 (4 ounce) fillets rainbow trout, salt and ground black pepper to taste, and more.

Yes, Rainbow Trout With Buttery Lemon-Caper Cream Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rainbow Trout With Buttery Lemon-Caper Cream Sauce

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