Trout Piccata

Trout Piccata

This lemony, buttery Trout Piccata is an elegant dish that comes together quickly.

5.0 from 1 reviews
Trout Piccata
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
  1. Sprinkle fish with 1 teaspoon salt and ½ teaspoon pepper.
  2. In a shallow dish, place 1 cup flour. Dredge fish in flour, shaking off excess.
  3. 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.
  4. 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.




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