Entree: Italy – Trout Piccata (Pan-seared trout in a lemon, caper and butter sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 8 min

Cook 10 min

Total 18 min

Ingredients

- 2 trout fillets, skin-on or off as preferred, approx. 6 oz (170 g) each
- Kosher salt
- Freshly ground black pepper
- 1/4 cup (30 g) all-purpose flour, for dredging
- 2 tbsp (30 ml) olive oil
- 2 tbsp (28 g) unsalted butter
- 1/4 cup (60 ml) dry white wine
- 2 tbsp (30 ml) fresh lemon juice (about 1 lemon)
- 2 tbsp (30 g) capers, rinsed and drained
- 2 tbsp (8 g) chopped fresh parsley

Instructions

1. Season fillets with salt and pepper, lightly dredge in flour and shake off excess.
2. Heat olive oil in a skillet over medium-high heat. Add fillets and cook 3–4 minutes per side until golden and cooked through. Transfer to a warm plate.
3. Reduce heat to medium, add butter to the pan and melt. Pour in white wine and simmer 1–2 minutes to reduce slightly.
4. Stir in lemon juice and capers, cook another minute. Return trout to the pan briefly to warm and coat with sauce.
5. Sprinkle with chopped parsley and serve immediately with the lemon-caper sauce spooned over the fillets.