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Sautéed Trout with Tomato Caper Sauce Recipe

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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?

Sautéed Trout with Tomato Caper Sauce Recipe (+)

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.
On a serving platter place a mound of cooked rice, top with fillets and then the caper sauce.
Garnish the platter with lemon slices and additional capers.

Container: 2 shallow dishes, frying pan, medium sauté pan

Prep Time: 20 minutes

Cook Time: 20 minutes

Serving Description: 1 fillet with rice

Servings: 4

Enter desired servings:

Ingredients

		TROUT:
-		1 1/2 pounds trout
-		3/4 cup flour
-		1/2 teaspoon salt and pepper
-		3/4 cup milk
-		2 tablespoons olive oil
		SAUCE:
-		4 tablespoons unsalted butter
-		3 tomatoes - roma, sliced thin or diced
-		6 tablespoons parsley -fresh and chopped
-		1/2 lemon - juiced
-		1 1/2 teaspoons capers - drained
		RICE:
-		1 cup rice
-		2 tablespoons butter
-		5 stalks celery - sliced thin
-		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

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