Trout with Olives and Brown Butter

By Chef_Roc

Prep: 5 minutes
Total: 20 minutes

This impressive main course of broiled trout fillets and an easy pan sauce comes together in just 20 minutes.

Ingredients

• 8 * 8 trout fillets, skin on (about 2 pounds)
• 1 1/4 * 1 1/4 teaspoons olive oil
• * Coarse salt and ground pepper
• 1 * 1 lemon, quartered and seeded
• 2 * 2 tablespoons butter
• 2 * 2 tablespoons slivered pitted olives
• 1 * 1 tablespoon small capers, drained and rinsed

Details

Servings 4
Adapted from marthastewart.com

Preparation

Step 1

1. Heat broiler. Place trout fillets, skin side down, on two baking sheets. Lightly rub top of fish with oil; season with salt and pepper. Broil one sheet at a time, 4 inches from heat; cook until fish is opaque and flakes with a fork, 6 to 8 minutes.
2. In a small skillet over high heat, cook lemon wedges until browned on all cut sides, 1 to 2 minutes. Remove, and set aside.
3. Reduce heat to medium; melt butter until lightly brown with a nutty aroma, about 1 minute. Remove from heat. Add olives and capers; toss to coat. Immediately spoon sauce over fillets. Squeeze lemon wedges over top, and serve.