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Pan-fried Rainbow Trout with Lemon & Capers

Yields1 Serving

 as many trout filets as you want to cook (with or without skin)
 flour (any kind, really)
 salt and pepper (or seasoning salt)
 butter or ghee (clarified butter), or vegetable oil
 half a lemon and/or a splash of white wine
 a spoonful of capers

Pat your fish filets dry with paper towel. Put some flour into a shallow dish and season generously with salt and pepper (or seasoning salt). Set a sturdy pan over medium-high heat and add a blob of butter or ghee (or drizzle of oil). Dredge the fish filets in the seasoned flour to coat well on both sides and cook in the hot pan for about 2 minutes per side, or until just cooked through - the edge of the fish should flake with a fork, but the middle should still be moist.


Transfer filets to a plate. When they’re all cooked, add another dab of butter to the pan, add a splash of wine and/or a squeeze of lemon, and a spoonful of capers (without the brine). Swirl around the pan, scraping up any browned bits on the bottom, until it reduces by about half. Pour over the fish and serve immediately. Serves as many as you like.