Pan-Fried Trout Piccata

2 trout fillets topped with 2 slices of lemon, and a parsley and caper sauce drizzled over.

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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.

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: Italian

Servings: people

Calories: 1318kcal

Author: Daniela Apostol

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