Ingredients

The following ingredients have 4 Servings
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon fine sea salt
  • 4 (4- to 6-ounce) butterflied trout fillets, head and tail removed
  • 3 tablespoons unsalted butter, divided
  • 2 tablespoons lemon juice
  • 1/2 teaspoon grated lemon zest
  • 2 tablespoons capers

Instruction

  • Combine flour and salt in a shallow bowl or baking dish. 
  • <div>Pat fillets dry.&nbsp;</div>
  • <div>Dredge fillets in flour and pat off excess.</div>
  • <div>Heat 2 tablespoons butter in a large skillet over medium-high heat until melted.&nbsp;</div>
  • <div>Add fillets to skillet, skin side up, and cook about 3 minutes or until golden, carefully turn fish and continue to cook on the other side 2 to 3 minutes longer or until fish is opaque throughout.&nbsp;</div>
  • <div>Remove fish to a serving platter and keep warm. (This may have to be done two at a time, depending on the size of the skillet.)</div>
  • Add remaining 1 tablespoon butter to skillet and melt.&nbsp;
  • Remove from heat and stir in lemon juice, lemon zest and capers until heated through.&nbsp;
  • Serve fillets with lemon-caper sauce.