Trout With Capers And Olives Recipe

Name: Trout With Capers And Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 trout fillets; 1/4 cup cornmeal; 1/2 teaspoon paprika; 1/4 teaspoon pepper; 1 tablespoon olive oil; 1/2 cup dry vermouth or 1/2 cup white wine; 2 tablespoons chopped nicoise olives; 2 tablespoons capers; 2 tablespoons chopped parsley; 1 1/2 tablespoons lemon juice; 1/2 teaspoon cornstarch; 1/4 teaspoon salt; 1 clove garlic, minced

Servings: persons

4 trout fillets
1/4 cup cornmeal
1/2 teaspoon paprika
1/4 teaspoon pepper
1 tablespoon olive oil
1/2 cup dry vermouth or 1/2 cup white wine
2 tablespoons chopped nicoise olives
2 tablespoons capers
2 tablespoons chopped parsley
1 1/2 tablespoons lemon juice
1/2 teaspoon cornstarch
1/4 teaspoon salt
1 clove garlic, minced

1
Combine corn meal, paprika and pepper, stir well.
2
Dredge fish in corn meal mix.
3
Heat oil in a large skillet and cook trout over medium-high heat about 2 minutes on each side.
4
Remove from skillet and place on paper towel.
5
Combine vermouth and the next 7 ingredients in skillet: stir until well blended.
6
Bring to a boil over medium-high heat and cool 1 minute or until slightly thickened.
7
Spoon over fish fillets.
8
Serve with white rice.

kcal

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* 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 13 ingredients. The key ingredients include: 4 trout fillets, 1/4 cup cornmeal, 1/2 teaspoon paprika, 1/4 teaspoon pepper, and more.

Yes, Trout With Capers And Olives 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.

Trout With Capers And Olives

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