This lemony, buttery Trout Piccata is an elegant dish that comes together quickly.
Trout Piccata
Makes 4 Servings
Ingredients
- 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
Instructions
- 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.
Oh my heavens, this looks divine!
It was Devine! Superb flavor and so easy to prepare!
Great recipe. Definitely going in my regular rotation. Will use this for Chicken Piccata as well.