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Rainbow Trout With Lemon Capers, And Brown Butter

Make Rainbow Trout With Lemon Capers, And Brown Butter at home with Olive Oil, Rainbow Trout Boned Flour For Dredging, Lemons Split Cut Free Of Skin And Pi, Capers, and Parsley. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 2 tbsp
• 2
• 2
• 1 tsp
• 1 tsp
• 1

Method (preview)

1. 1

   Heat oil in a large skillet.

2. 2

   Season and dredge the trout in the flour, shaking off the excess.

3. 3

   Place the trout, flesh side down in the pan, cook for 2 minutes, flip and cook for 2 more minutes.

4. 4

   Remove and place on a plate and keep warm.

5. 5

   To the same skillet, add the butter.

6. 6

   It will begin to brown and foam.

7. 7

   Squeeze in the juice from the split lemon, gently shake the pan to incorporate the juices.

8. 8

   Remove from the heat, add capers, parsley, and bread cubes. Season with salt and pepper, and pour atop the trout and serve.