Saturday, July 12, 2014

Pan Fried Trout with Lemon and Capers

Whole boneless trout makes for a quick, easy, tasty and cheap fish dinner. Here the trout is simply lightly dredged in flour, pan fried in butter and olive oil and served with a light lemon wine and caper sauce.  Perfect for a weeknight dinner and cooked in less than 30 minutes.

Servings: 2
Prep Time: 5 minutes
Cooking Time: 20 minutes


2 Whole Boneless Trout (descaled and cleaned)
1/2 Cup Flour
Salt and Freshly Ground Pepper
1 Tablespoon Olive Oil
2 Tablespoons Butter divided
1 Small Onion chopped
1 Garlic Clove minced
1/2 Cup White Wine
1 Lemon -1 half sliced and the other half cut into wedges
2 Tablespoons Capers

Fillet the trouts open.  The heads and tails can be removed if preferred.  Combine the flour, salt and pepper on a plate.  Lightly dredge the filleted trouts in the flour and set aside.

Place a large skillet over medium high heat.  Add the olive oil and 1 tablespoon butter to the pan.  Place 1 trout skin side down onto the pan and fry for 2 minutes then carefully flip the trout over to fry for an additional minute or until fully cooked.  Transfer the cooked trout to a plate and set aside.  Repeat the process with the second trout and transfer to its own separate plate.

Add another tablespoon of butter to the skillet.  Add the onions to the pan and sauté until soft (about 5 minutes) while scraping the burnt bits off the bottom of the pan.  Add the garlic, wine, capers and lemon slices to the pan and let simmer at a low medium heat for 2 minutes.

Spoon the onion lemon caper sauce over the the fried trout with lemon wedges on the side to serve. Enjoy.

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