Rainbow Trout with Lemon Capers, & Brown Butter
Yield
6 servingsPrep
10 minCook
20 minReady
30 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
olive oil
|
|
| 2 | each |
trout
boned |
*
|
| 1 | teaspoon |
capers
rinsed |
*
|
| 1 | teaspoon |
parsley leaves
chopped |
|
| 1 | loaf |
bread
toasted |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
olive oil
|
|
| 2 | each |
trout
boned |
*
|
| 5 | ml |
capers
rinsed |
*
|
| 5 | ml |
parsley leaves
chopped |
|
| 1 | loaf |
bread
toasted |
*
|
Directions
Heat oil in a large skillet .
Season and dredge the trout in the flour, shaking off the excess.
Place the trout, flesh side down in the pan, cook for 2 minutes, flip and cook for 2 more minutes.
Remove and place on a plate and keep warm.
To the same skillet, add the butter.
It will begin to brown and foam.
Squeeze in the juice from the split lemon, gently shake the pan to incorporate the juices.
Remove from the heat, add capers, parsley, and bread cubes.
Season with salt and pepper, and pour atop the trout and serve.
