Trout with Fresh Lemon Caper Sauce

Vickie Parks


Using fresh lemons for the lemon juice and lemon zest will truly increase the fresh citrusy taste of the lemon-caper sauce.


★★★★★ 1 vote

5 Min
10 Min


  • 4
    trout fillets (about 2 pounds total)
  • 1 tsp
    white pepper
  • 1/2 tsp
  • 2 Tbsp
    unsalted butter
  • 1 Tbsp
    cooking oil
  • 1 Tbsp
    fresh lemon juice
  • 1 Tbsp
    fresh parsley, chopped
  • 1/2 tsp
    whole capers
  • 1 large
    lemon, peeled and segments separated
  • 1 tsp
    fresh lemon zest

How to Make Trout with Fresh Lemon Caper Sauce


  1. Using a sharp knife, score 2 slits crosswise (about 1/4" deep and about 1 inch apart) into each trout fillet. Turn fillets over and season with salt and white pepper.
  2. Heat 1/2 Tbsp butter and all the cooking oil in a large skillet over medium-high heat. Place fillets in skillet, skin side up, and sauté about 3 minutes or until browned. Turn the fillets and sauté another 2 minutes and the skin just starts to become crisp at the edges. Transfer cooked fillets to a platter and cover with foil to keep warm.
  3. Stir lemon juice into the skillet. Add the parsley, capers, lemon segments and lemon zest, and stir well until lemon chunks are heated through. Spoon the lemon-caper sauce over each fillet, and serve immediately while still hot.

Printable Recipe Card

About Trout with Fresh Lemon Caper Sauce

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: Hungarian
Dietary Needs: Low Carb
Hashtag: #AUSTRIAN

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