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. You can swap in skin-on trout fillets, if desired.
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
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.
Per Serving:290 calories (120 from fat), 14g total fat, 7g saturated fat, 105mg cholesterol, 500mg sodium, 9g carbohydrates, 31g protein.
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.