Pan-Fried Trout Piccata, a quick and easy pescatarian dinner recipe that is absolutely delicious and nutritious too. The piccata sauce is tangy and aromatic, and goes wonderfully well with the fried trout fillets. Serve it with your favourite carbs or a nice salad on the side, and you have a light dish that everybody loves.
Whether you are looking for a lighter lunch or dinner, or enjoy pescatarian dishes, this pan-fried trout piccata is incredibly delicious and satisfying and can rival any restaurant-style dish.
A lot milder-tasting than salmon, and more budget-friendly too, trout is an excellent source of protein, omega 3 and countless vitamins and minerals. Plus, it's nice to have a varied diet, and try something a bit different from the usual dinner recipes that can be carb-loaded in the cold months.
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What is piccata
Piccata is a classic Italian dish, often chicken or fish dredged in flour, then fried and served with a butter sauce loaded with capers, parsley, lemon juice and stock.
The piccata sauce has a good tangy kick which cuts through the richness of the butter, and pairs amazingly well with both chicken or fish or any kind.
I opted for trout, but the sauce would also work with salmon, cod ( my cornmeal fried cod would go really well with the sauce too), sea bass, monkfish, skate or any other fish of your choice.
Ingredients used
- trout fillets - they fillets I used where nice and thin, so they cooked really quickly
- butter and olive oil - they are used for frying the fish and as a base for the sauce, it might look like it's a bit much, but otherwise there is not enough for the sauce
- flour - just plain flour for coating the fish
- garlic - fresh garlic is the best, make sure it's finely chopped for a better texture
- lemon slices - you could use lemon juice only, but the lemon slices make the dish more appealing
- capers - the add acidity and a sharp touch to the sauce
- parsley - fresh is best, as it adds colour and freshness to the dish
- salt & pepper - to taste
- paprika - just a touch is enough
- chicken stock / broth - for extra flavour
Step-by-step photos and instructions
- heat up a large frying pan over a medium heat
- add the olive oil and butter, and allow the butter to melt
- coat the trout fillets in flour, shaking off the excess flour, and arrange the fillets skin up in the pan
- fry on both sides for 1-2 minutes until nicely golden
- repeat with the remaining fillets
- remove the fish from the pan and set aside
- to make the sauce, add the peeled and chopped garlic, and fry for 1 minute
- add the capers, lemon slices, salt, pepper, paprika and mix well
- pour over the stock and add the chopped parsley
- leave the sauce to simmer for 2 minutes, then remove the pan from the heat
- drizzle the sauce over the fish fillets
Expert tips
Use a non-stick pan for this dish, so that the trout fillets don't stick to the bottom of the pan while frying, the fillets can be quite delicate.
You can add a spicy touch to the sauce by adding chilli flakes or sliced chilli peppers, either red or green, but that's entirely optional.
What to serve with trout piccata
We had our trout piccata with Lebanese rice, which is incredibly fragrant and an excellent alternative to the plain basmati rice. Or you can go for garlic butter rice, which is absolutely delicious.
Or, you can also go for couscous, bulgur wheat, pear barley, mashed potatoes or garlic butter baby potatoes, if you are looking for some yummy carbs.
If you prefer to serve the trout with a nice salad, my potato egg salad is so good! For a low carb salad, why not try my green salad or tomato and cucumber salad?
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Pan-Fried Trout Piccata
Ingredients
- 4 trout fillets
- 2 tablespoon plain flour
- 30 g salted butter ( 2 tbsp
- 2 tablespoon olive oil
- 3 cloves of garlic
- 2 tablespoon capers
- 1 lemon, sliced
- ½ teaspoon paprika
- ½ teaspoon coarse sea salt
- ¼ teaspoon ground black pepper
- ½ cup chicken stock/broth (125 ml)
- 2 tablespoon chopped fresh parsley
Instructions
- Heat up a large frying pan over a medium heat.
- Add the olive oil and butter, and allow the butter to melt.
- Coat the trout fillets in flour, and shake off the excess flour.
- Place the fillets skin up in the frying pan, and fry on both sides for 1-2 minutes until golden - work in batches to fry the rest of the fillets.
- Remove the fish from the pan and set aside.
- In the same pan, add the peeled and chopped garlic, and fry for 1 minute.
- Add the capers, lemon slices, salt, pepper, paprika and give it a good mix.
- Pour over the chicken stock, add the parsley, and let it simmer for 2-3 minutes.
- Remove the pan from the heat, and drizzle the sauce over the fish fillets.
- Serve hot!
Video
Notes
- Use a non-stick pan for this dish, so that the trout fillets don't stick to the bottom of the pan while frying, the fillets can be quite delicate.
- You can add a spicy touch to the sauce by adding chilli flakes or sliced chilli peppers, either red or green, but that's entirely optional.
Nutrition
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