Lemony trout with capers and wine

March 19, 2014

Another simple and delicious trout treatment. Grab a lemon and open the wine, supper's almost ready!



1/3 cup flour in a shallow bowl

salt, to taste 

2 trout fillets

3 tablespoons butter

2 tablespoons lemon juice

1/2 teaspoon grated lemon zest

2 tablespoons capers



  • Heat your oven or toaster oven to 250 to keep your cooked fish warm later.

  • Combine flour and salt in a shallow bowl, then swish your fillets through the flour and tap off the excess.

  • Heat your frying pan, and add 2 tablspoons of butter. Melt it!

  • Lay your fillets gently in that sweet buttery goodness, skin-side up first, cook for about 3 minutes.

  • Flip them over to get good and golden on the other side (skin-side down), another 3 minutes or so.

  • Put your fish on a plate and tuck them in the oven to stay warm while you get saucy. You may want to pour yourself another glass of wine at this point.

  • Toss that last tablespoon of butter in the pan, zest your lemon over the butter while it melts, swirl it around and squeeze the lemon juice right in there. Go ahead and add the capers. Add a splash of white wine to help scrape up any fishy bits, and let it cook down for a sec.

  • Plate your trout, top with butter-lemon-caper-y goodness and enjoy the party in your mouth!

Wine pairing: Our friends at tableWINE recommend a crisp Sicilian white such as Grillo (Paolo Cali “Blues”). Cheers!




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