Rainbow Trout Piccata Recipe
Roasted red potato, brown butter, capers, lemon
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Ingredients
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Fish
Sauce
Potatoes
Method
Potato Preparation
- 1
Roast the Potatoes
Preheat the oven to 425°F (220°C). Cut the red potatoes into halves or quarters, depending on their size. In a large bowl, toss the potatoes with olive oil, garlic powder, paprika, salt, and black pepper until evenly coated.
- 2
Bake the Potatoes
Spread the seasoned potatoes in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes, or until they are fork-tender and golden brown, stirring halfway through.
Fish Preparation
- 3
Prep the Trout
While the potatoes are roasting, prepare the rainbow trout fillets. Pat them dry with paper towels and season both sides with salt and black pepper.
- 4
Dredge in Flour
Place the all-purpose flour on a plate and dredge each fillet in flour, shaking off any excess.
Sauce Preparation
- 5
Brown the Butter
In a large skillet, melt the unsalted butter over medium heat. Continue cooking until the butter turns golden brown and has a nutty aroma, about 4-5 minutes.
- 6
Add Capers and Lemon
Stir in the capers, lemon juice, and lemon zest. Let this mixture simmer for 1-2 minutes, allowing the flavors to meld.
Cooking the Fish
- 7
- 8
Finish with Parsley
Once cooked, sprinkle the trout with fresh chopped parsley and remove from heat.
