trout with fresh lemon caper sauce

★★★★★ 1
a recipe by
Vickie Parks
Renton, WA

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

★★★★★ 1
serves 4
prep time 5 Min
cook time 10 Min
method Saute

Ingredients For trout with fresh lemon caper sauce

  • 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 lg
    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.

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