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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, ......
Servings:
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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
Container: 2 shallow dishes, frying pan, medium sauté pan
Directions
PREP
20 mins
COOK
20 mins
READY IN
40 mins
  • 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.
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?
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