Trout with Fresh Lemon and Capers – a delicious recipe with trout, salt, fresh-ground pepper, unsalted butter, olive oil, lemon juice. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Score 2 crosswise slits (skin deep only) into each trout fillet using a very sharp knife.
2
Turn the fillets over and season the flesh with the salt and pepper.
3
Heat 1/2 tablespoon butter and the olive oil in a large nonstick skillet over medium-high heat.
4
Place the fillets in the nonstick skillet, skin side up, and cook until golden brown -- about 3 minutes.
5
Flip and continue to cook until cooked through and the skin begins to crisp around the edges -- about 2 more minutes.
6
Transfer the fillets to a serving dish and keep warm.
7
Add the remaining 1 1/2 tablespoons butter to the hot skillet and cook until just brown.
8
Immediately stir in the lemon juice, parsley, capers, and lemon segments.
9
Pour the sauce over the fillets and serve immediately.
85
kcal
Calories
9
g
Fat
1
g
Carbs
FatCarbs
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 trout fillets, 1/4 tsp. salt, .⅓ tsp. fresh-ground pepper, 2 tbsp. unsalted butter, and more.
Yes, Trout with Fresh Lemon and Capers 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.
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