trout with fresh lemon caper sauce

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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