TROUT****Trout with Lemon and Herbs

By Unblond1

16/09/15 - I really liked this. I ate almost 2/3rds of the filet myself and saved the rest for a leftover.
02/09/16 - I had a 12-ounce fillet of Manitoulin Rainbow from Tarini's which I cut into four pieces. D had 1/4 and liked it as well, with some tartar on the side.

Ingredients

• 1 tablespoon each olive oil
• 1 teaspoon unsalted butter
• 1 skin-on trout fillet, halved, about 12 ounces
• Salt and pepper
• 1 sprig thyme
• 1 small lemon, 1/2 thinly sliced and 1/2 juiced
• 1 tablespoon unsalted butter
• 1 tablespoon capers, rinsed and dried
• 2 tablespoons finely chopped flat-leaf parsley

Details

Servings 2
Adapted from rachaelraymag.com

Preparation

Step 1

In cast-iron skillet, melt 1 teaspoon of the butter with the oil over medium-LOW heat. Pat the trout very dry and season on both sides with salt and pepper (and a pinch of chili powder, cayenne or cumin, if desired). Place the trout, skin side down, in the skillet. Scatter with the thyme and top each piece with a lemon slice.

Cook the trout for about 5 minutes. Flip the fish and lemon slice and cook for a further 2 minutes on the second side, removing the pieces to a serving plate as done. After you flip it, you can lift the skin off the pieces and place them in the pan to fry and crisp up. It may take a few minutes longer to finish the skin.

Once the skin is done, remove it and drain the cooking fat from the pan. Add the remaining butter then add the capers to the skillet and cook for 30 seconds or so. Remove the skillet from the heat and stir in the lemon juice, scraping up any browned bits from the bottom of the pan. Stir in the parsley and spoon the pan sauce over the fish.

Nutrition Facts

Amount Per Serving
Calories 299.9
Total Fat 18.3 g
Saturated Fat 5.7 g
Polyunsaturated Fat 3.2 g
Monounsaturated Fat 7.8 g
Cholesterol 109.5 mg
Sodium 49.8 mg
Potassium 766.8 mg
Total Carbohydrate 0.0 g
Dietary Fiber 0.0 g
Sugars 0.0 g
Protein 32.6 g