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Trout with caper sauce

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Ingredients/Components

salt - 1/4 tsp
flour - 3/4 c
butter - 4 Tbsp
lemon juice - 2 Tbsp
pepper - 3/4 tsp
skim milk - 3/4 c
olive oil - 1 item
fresh chopped parsley - 6 Tbsp
trout fillets
Roma tomatoes, diced
capers, divided

How to make trout with caper sauce:

Combine salt, pepper and flour in shallow dish. Pour milk into another shallow dish. Heat about 3 tablespoons olive oil in a large skillet over medium heat. Dip fillets, one at a time into milk and then flour mixture and coat well. Cook fillets until light brown and cooked through (about two minutes on each side). Transfer to warming platter.

Caper Sauce: Melt butter in same skillet. Add tomatoes and simmer until soft (about 5 minutes). Stir in parsley, lemon juice and capers. Cook about 5 minutes until thickened. Serve over trout fillets.

Recipe categories: Main dish, Fish, Freshwater fish.

Rating:

Average rating: 3, total votes: 5

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