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- 4 green onions - chopped
- 2 ounces almonds - slivered and toasted
- 1/2 lemon - juiced and zested
- 1 lemon - sliced for garnish
- extra capers for garnish
Tender, flaky trout sautéed to perfection, served on a bed of aromatic rice, and topped with a
simple but delicious sauce of tomatoes and capers—what could be better?
Directions
Combine flour, salt and pepper in a shallow dish.
Pour milk into another shallow dish.
Heat 2 tablespoons of oil in a frying pan.
Dip the fish fillets in the milk and then in
the flour mixture. Turn to coat completely.
Place in the frying pan, two at a time and sauté until lightly browned and cooked through,
approximatley 2 minutes each side.
Transfer to a platter and keep warm while cooking the rest
of the fillets.
For the caper sauce, wipe out the frying pan after cooking all of the
trout.
Melt 4 tablespoons of unsalted butter in the pan.
Add the tomatoes and simmer until the
tomatoes are soft, approximately 5 minutes.
Stir in the parsley, lemon juice and capers.
Cook
and stir until the ingredients are thickened, approximately 5 more minutes.
For the rice, cook the rice according to the package directions.
In a small skillet, sauté
the celery, green onion, lemon juice and zest in two tablespoons of butter for 5-7 minutes.
Add
this to the cooked rice and stir to combine.
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