Lemon Trout Fillets with Capers

Lemon Trout Fillets with Capers

Serves 4
A meal in minutes, these delicious fillets are topped with a classic sauce of butter, lemon and capers. Remove pin bones before cooking or make sure to alert diners to watch for these tiny bones in their fillets.
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon fine sea salt
  • 4 (4- to 6-ounce) butterflied trout fillets, head and tail removed
  • 3 tablespoons unsalted butter, divided
  • 2 tablespoons lemon juice
  • 1/2 teaspoon grated lemon zest
  • 2 tablespoons capers
  • Optional: You may use skin-on trout fillets if desired.
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Combine flour and salt in a shallow bowl or baking dish. Pat fillets dry. Dredge fillets in flour and pat off excess.

Heat 2 tablespoons butter in a large skillet over medium-high heat until melted. Add fillets to skillet, skin side up, and cook about 3 minutes or until golden, carefully turn fish and continue to cook on the other side 2 to 3 minutes longer or until fish is opaque throughout. Remove fish to a serving platter and keep warm. (This may have to be done two at a time, depending on the size of the skillet.)

Add remaining 1 tablespoon butter to skillet and melt. Remove from heat and stir in lemon juice, lemon zest and capers until heated through. Serve fillets with lemon-caper sauce.
Nutritional Info: 
Per Serving: 290 calories (120 from fat), 14g total fat, 7g saturated fat, 105mg cholesterol, 500mg sodium, 9g carbohydrates, 31g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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