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Pan Fried Trout
Delicious trout pan fried and topped with a lemon garlic butter with capers.
Course
Main Dish
Cuisine
American
Prep Time
5
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
15
minutes
minutes
Servings
4
fillets
Calories
222
kcal
Author
Kathy Berget
Ingredients
Fish
1
pound
trout fillets
4 fillets, weight will vary
½
teaspoon
Italian seasoning
salt
1
tablespoon
olive oil
Sauce
2
tablespoons
butter
2
cloves
garlic
minced
3
tablespoons
lemon juice
fresh squeezed
2
tablespoons
capers
Instructions
Fish
Season the fillets with salt and the Italian seasoning. Just sprinkle across the top of each fillet
1 pound trout fillets,
½ teaspoon Italian seasoning,
salt
Heat a skillet with a tablespoon of olive oil. When oil is hot, but not smoking, add fish.
1 tablespoon olive oil
Cook for 3-4 minutes per side
When fish are cooked through and flakey in the thickest part, remove from pan and cover fish lightly with a piece of foil
Sauce
Turn off heat and allow pan to cool for a minute
Add butter and garlic. Swirl around pan and then add capers and lemon juice.
2 tablespoons butter,
2 cloves garlic,
3 tablespoons lemon juice,
2 tablespoons capers
As soon as the butter is melted and the sauce is warm, spoon over fish fillets and serve
Notes
Cooking time will vary depending on your pan, your stove and the size of your fillets.
To test if the fillets are cooked through, poke a fork into the thickest part of a fillet and twist slightly. If the fish flakes, it is done.
You can cook fillets starting with skin side up or down. Crispier skin usually starts with skin side down.
Fillets can be eaten with or without the lemon butter sauce
Garnish with fresh chopped parsley
Nutrition
Serving:
1
fillet
|
Calories:
222
kcal
|
Carbohydrates:
2
g
|
Protein:
24
g
|
Fat:
13
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
5
g
|
Trans Fat:
0.2
g
|
Cholesterol:
82
mg
|
Sodium:
191
mg
|
Potassium:
570
mg
|
Fiber:
0.3
g
|
Sugar:
0.3
g
|
Vitamin A:
256
IU
|
Vitamin C:
8
mg
|
Calcium:
87
mg
|
Iron:
1
mg