Pan-Sautéed Trout with Capers

Pan-Sautéed Trout with Capers
Photo by Photo: Randy Mayor


  • Cooking spray
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 tablespoon capers
  • 1/3 cup dry white wine
  • 2 teaspoons grated lemon rind
  • 1 tablespoon chilled butter, cut into small pieces
  • ¼ teaspoon black pepper
  • + 4 more ingredients
    • ½ teaspoon salt
    • 2 tablespoons fresh lemon juice
    • 1/8 teaspoon dried herbes de Provence
    • 4 (6-ounce) trout fillets, halved

1. Heat a large nonstick skillet over medium-high heat. Sprinkle fish evenly with salt and pepper. Coat pan with cooking spray. Add fish to pan; cook 2 minutes on each side or until fish flakes easily when tested with a fork. Remove fish from pan; keep warm. Add wine, rind, juice, capers, and her...

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