This Mediterranean main features Olive oil, Oz rainbow trout – boned, . The flavors come together beautifully. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Rainbow Trout With Lemon Capers, & Brown Bu
Description
This Mediterranean main features Olive oil, Oz rainbow trout - boned, . The flavors come together beautifully. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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: -gutted, head on, : Flour for dredging 3 TB cubed 2 lemons, 1 split, 1
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cut free : skin and pi -- supremes r 1 ts capers, -- rinsed 1 ts chopped parsley 1 20 1/2 inch toasted white : bread : Salt and pepper
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Heat oil in a large skillet .
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Season and dredge the trout in the flour, shaking off the excess.
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Place the trout, flesh side down in the pan, cook for 2 minutes, flip and cook for 2 more minutes.
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Remove and place on a plate and keep warm.
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To the same skillet, add the butter.
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It will begin to brown and foam.
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Squeeze in the juice from the split lemon, gently shake the pan to incorporate the juices.
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Remove from the heat, add capers, parsley, and bread cubes.
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Season with salt and pepper, and pour atop the trout and serve
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 140.3kcal
- % Daily Value *
- Total Fat 10.2g16%
- Saturated Fat 1.6g8%
- Cholesterol 28.5mg10%
- Sodium 22.0mg1%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 11.0g22%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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