This lemony, buttery Trout Piccata is an elegant dish that comes together quickly.
Makes 4 Servings
- 4 (4-ounce) skin-on trout fillets
- 1½ teaspoons kosher salt, divided
- 1 teaspoon ground black pepper, divided
- 1 cup plus 1 tablespoon all-purpose flour, divided
- 6 tablespoons unsalted butter, divided
- 2 tablespoons olive oil
- 1 shallot, thinly sliced
- 2 teaspoons minced garlic
- 3 tablespoons capers
- ½ cup chicken broth
- ¼ cup dry white wine
- ¼ cup fresh lemon juice
- 1 cup fresh arugula
- ¼ cup shaved Parmesan cheese
- Sprinkle fish with 1 teaspoon salt and ½ teaspoon pepper.
- In a shallow dish, place 1 cup flour. Dredge fish in flour, shaking off excess.
- In a large skillet, melt 2 tablespoons butter with oil over medium-high heat. Add half of fish; cook until golden brown, 1½ to 2 minutes per side; repeat with remaining fish. Remove from skillet, and set aside.
- In same skillet, melt remaining 4 tablespoons butter over medium heat. Add shallot and garlic; cook until fragrant, about 1 minute. Add remaining 1 tablespoon flour; cook, stirring constantly, for 2 minutes. Add capers, and cook for 1 minute. Add broth, wine, lemon juice, remaining ½ teaspoon salt, and ½ teaspoon pepper. Cook, stirring frequently, until slightly thickened, about 4 minutes. Return fish to skillet, turning gently to coat. Serve with arugula and cheese.