| Level: | Advanced |
| Total: | 1 hr 15 min |
| Prep: | 50 min |
| Cook: | 25 min |
| Yield: | 4 servings |
| Level: | Advanced |
| Total: | 1 hr 15 min |
| Prep: | 50 min |
| Cook: | 25 min |
| Yield: | 4 servings |
Ingredients
- 4 butterflied whole trout
- Salt and freshly ground black pepper
- Flour, for dredging
- Olive oil, for sauteeing
- 2 tablespoons butter, plus 1 tablespoon
- 2 lemons, supremed and cut into 1/2-inch pieces
- 1 tablespoon capers
- Toasted Croutons, recipe follows
- 1/4 cup dry white wine
- 1 teaspoon lemon juice
- 1/4 cup chopped parsley leaves
- 3 tablespoons olive oil
- 4 (1/2-inch thick) slices white bread, crusts removed and cut into 1/4-inch cubes
- Salt and freshly ground black pepper
Instructions
- Lay out the trout so the skin side is down. Open the flesh like a book. With a sharp knife, carefully cut out the backbone, making sure to keep the fillets attached at the head and the tail. Season both sides of the trout with salt and pepper.
- Lightly dredge both sides of the trout with flour, shaking off any excess. Heat a large saute pan over high heat. When the pan is hot, add enough olive oil to lightly coat the bottom of the pan. Heat the oil until it shimmers when swirled. Carefully add the trout, flesh-side down, starting at the tail and laying away from you towards the head. You may need to cook the trout in batches. Cook until golden brown on both sides, about 2 to 3 minutes per side. Remove to a platter and keep warm.
- Once the trout is all cooked, return the pan to medium-high heat and remove all but 1 tablespoon of the oil. Add 2 tablespoons of the butter and cook just until it begins to brown and smell nutty, about 3 minutes. Add the capers, lemons, croutons, white wine, and lemon juice and cook, stirring, for 2 minutes. Add the remaining tablespoon of butter and remove from the heat. Stir in the parsley and pour over the trout.
- Heat a large saute pan over high heat. Add the olive oil and heat. When the oil is hot, add the bread cubes and cook, stirring, until toasted and golden brown, about 10 minutes. Season with salt and pepper. Remove from the heat and cool.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 998 |
| Total Fat | 56 g |
| Saturated Fat | 14 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 95 g |
| Cholesterol | 290 mg |
| Sodium | 1324 mg |
| Serving Size | 1 of 4 servings |
| Calories | 998 |
| Total Fat | 56 g |
| Saturated Fat | 14 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 95 g |
| Cholesterol | 290 mg |
| Sodium | 1324 mg |
Reviews
used way less lemon than suggested – 1/2 a lemon and it was still too lemony and really not at all tasty.
Sauce was way too lemony. Maybe because I’d just picked the lemons off the tree. tried to mute with more butter but desite being careful thesauce broke. holding the fish inthe low warming draw made it a bit over cooked. overall not a successful effort on my part.
I didn’t have the parsley, I didn’t make the croutons, and I filleted the trout. It still came out tasting fantastic. I did use fresh caught trout, and, as another reviewer recommended, I did have some Dr. Loosen Riesling on hand for an accompaniment. Yummy!
I thought this seemed like it might be a lot of work and time, but sounded worth it. It was pretty quick and pretty easy and it tasted and looked great! This will probably be a favorite! Love the lemons and capers together!
Just made this last night. Very good and easy enough to make.
A little time consuming to prepare, but the food is well worth it!
I tweeked this recipe a bit as we got a pound of fillet trout at a really good price. So I needed a recipe that was fairly quick, easy, and didn’t require an extra trip to the grocery store. Since the piece of trout I had was already fillet, I simply skipped the first portion of the instructions, used 1 lemon, omitted the lemon juice and the croutons. Cook time was about the same. The fish was delicious and there was enough sauce to drizzle over the linguine I had as a side. Paired with a Dr. Loosen Reisling….delightful!
All my friends enjoyed this!!
THE BEST I’VE TASTED AND COOKED IN YEARS! AND SO EASY TO PREPARE