Rainbow Trout with Lemon Capers, and Brown Butter

1. 1

   Heat oil in a large skillet .

2. 2

   Season and dredge the trout in the flour, shaking off the excess.

3. 3

   Place the trout, flesh side down in the pan, cook for 2 minutes, flip and cook for 2 more minutes.

4. 4

   Remove and place on a plate and keep warm.

5. 5

   To the same skillet, add the butter.

6. 6

   It will begin to brown and foam.

7. 7

   Squeeze in the juice from the split lemon, gently shake the pan to incorporate the juices.

8. 8

   Remove from the heat, add capers, parsley, and bread cubes.

9. 9

   Season with salt and pepper, and pour atop the trout and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.