Trout with Lemon Caper Butter Sauce
September 18, 2016
No matter the season, this recipe with it's complimentary sauce is a "go to" for sure. The best part is that it goes from skillet to table in no time at all! Serve this with Jasmine Rice & a vegetable on the side or a small kale, spinach salad topped with a little Annie's Goddess salad dressing & you have yourself a perfect, healthy meal.
Serves: 2 to 4
1 Remove trout from frig 30 minutes before preparing.
2 In the meantime, preheat oven to 200°, then turn off.
3 Coat the pieces of trout all over with a little EVOO & season top sides with salt & pepper.
4 Using a paper towel, coat a non-stick skillet with EVOO & heat over medium-high heat about 2 minutes till nice & hot.
5 Add trout to skillet skin side up, cover & cook 2 - 3 minutes on each side or until it flakes with a fork.
6 Remove trout to serving plates & place in your warm oven, until you make the sauce.
7 Reduce burner heat to medium. Add wine thru Herbes de Provence to skillet & cook for 1 minute, stirring constantly with a non-metal whisk.
8 Remove skillet from heat. Add butter & whisk constantly till butter is melted & sauce is smooth
9 Remove plates from oven, spoon some sauce over each piece of trout, top with a lemon slice, sprinkle with parsley & serve.
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