Ingredients:

  • (approx. 6 oz / 170g each) Rainbow Trout Fillets, skin on and scaled
  • tablespoon Olive Oil
  • /2 teaspoon Kosher Salt
  • /4 teaspoon Freshly Ground Black Pepper
  • tablespoon All-Purpose Flour (Optional)
  • tablespoons Unsalted Butter
  • tablespoon Capers, drained and roughly chopped
  • small clove Garlic, very finely minced
  • Zest of 1/2 Lemon
  • tablespoon Fresh Parsley, finely chopped
  • teaspoon Fresh Lemon Juice

Instructions:

  1. Thoroughly pat the trout fillets completely dry on both sides, especially the skin, using paper towels. Season flesh side with salt and pepper. If using flour, lightly dust only the skin side and shake off excess.
  2. Place the skillet over medium-high heat. Add the olive oil and allow the oil to get shimmering hot.
  3. Carefully lay the trout fillets skin-side down into the hot pan, laying them away from you. Immediately press gently on the top of the fillets for about 15 seconds to ensure full contact.
  4. Reduce heat slightly to medium. Cook undisturbed for 4–6 minutes until the skin is deeply golden brown and crispy, and the fish is cooked about 80% through.
  5. Gently flip the fillets. Cook on the flesh side for only 1–2 minutes until just cooked through. Remove fish immediately to a warm plate.
  6. Reduce the heat to low. Add the butter to the warm pan. Allow it to melt, foam, and then brown until it smells nutty (approx. 2 minutes). Watch carefully to prevent burning.
  7. Once brown, immediately remove the pan from the heat. Stir in the minced garlic, capers, and lemon zest. Let the residual heat sizzle gently for about 30 seconds.
  8. Stir in the fresh lemon juice and parsley. Spoon the warm brown butter sauce generously over the crispy trout fillets immediately before serving.