Trout Meuniere Recipe

Pat trout fillets dry with paper towels. Season both sides lightly with 1 tsp salt and 1/2 tsp pepper. Place 3 tablespoons flour on a plate and lightly dredge each fillet, shaking off excess. Set aside.

Preheat oven to 425°F (220°C) for finishing the okra if using oven method; otherwise preheat a grill or grill pan. Halve okra lengthwise and toss with 2 tbs olive oil, 1/2 tsp salt and 1/4 tsp pepper. Set aside.

Toss bread cubes with 1 tbs olive oil (or melted butter), 1/4 tsp salt and 1/4 tsp garlic powder if using. Spread on a small baking sheet and toast in the oven or a 375°F (190°C) oven for 8–10 minutes until golden and crisp, stirring once. Remove and set aside.

Grill or roast okra: Arrange halved okra cut-side down on a hot grill/grill pan or on a baking sheet in the oven. Grill on high 3–4 minutes cut-side down until charred and tender, or roast in the 425°F oven 10–12 minutes, turning once. Remove from heat and keep warm.

Wilt spinach: In a large skillet over medium heat add 1 tsp olive oil. Add spinach in batches, season lightly with a pinch of salt, and cook just until wilted, about 2–3 minutes. Transfer to a bowl and keep warm.

In a large heavy skillet (preferably stainless steel or cast iron) melt 2 tbs unsalted butter with 1 tbs olive oil over medium-high heat. When butter is hot and begins to foam, add the dredged trout fillets skin-side down (work in batches if needed).

Cook trout undisturbed 3–4 minutes until skin is crisp and brown. Carefully flip and cook 1–2 minutes more until just cooked through (internal temperature ~125–130°F / 52–54°C) depending on thickness. Transfer cooked fillets to a warm plate and tent with foil.

In the same skillet used for the trout, reduce heat to medium and add remaining 6 tbs unsalted butter. Swirl butter and cook, stirring or swirling frequently, until butter foams then turns golden-brown and develops a nutty aroma, about 3–4 minutes. Watch closely to avoid burning.

As soon as the butter is browned, add the minced garlic and shallots. Sauté very briefly, about 30–45 seconds, until fragrant and softened but not browned.

Stir in chopped capers and lemon juice, scraping up any browned bits from the pan. Remove skillet from heat and stir in 2 tbs chopped parsley.

Place a bed of wilted spinach on each serving plate. Lay a trout fillet on top of the spinach.

Spoon the warm brown butter meunière generously over the trout and around the spinach, making sure to include the shallots and capers.

Scatter the toasted croutons over the fish and spinach for crunch and arrange grilled okra along the side. Garnish with extra chopped parsley and serve with a lemon wedge to squeeze over the fish.