Pan-sautéed Trout with Capers

 

Cook trout fillets in a skillet and then make a tangy sauce of white wine, lemon juice, butter and capers. Serve the fish over orzo to catch all the sauce.

What you will need

4 (6-ounce) trout fillets, halved

1/2 teaspoon salt

1/4 teaspoon black pepper

Cooking spray

1/3 cup dry white wine

2 teaspoons grated lemon rind

2 tablespoons fresh lemon juice

1 tablespoon capers

1/8 teaspoon dried herbes de Provence

1 tablespoon chilled butter, cut into small pieces

2 tablespoons chopped fresh flat-leaf parsley

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