Whole 30 Pan-Seared Trout with Lemon Caper Sauce
Total time25 min
Prep time10 min
Cook time15 min
4.7(24)
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Learn more →Ingredients
4 servings
For the trout
- 4 rainbow trout fillets (about 6 oz each), skin-on
- ½ tsp fine sea salt
- ¼ tsp black pepper, freshly ground
- 2 tbsp extra virgin olive oil
For the sauce
- 3 tbsp extra virgin olive oil
- 3 cloves garlic, thinly sliced
- 3 tbsp capers, drained
- 3 tbsp fresh lemon juice (from about 1 ½ lemons)
- ¼ cup low-sodium chicken broth
- 2 tbsp fresh flat-leaf parsley, finely chopped
- ¼ tsp red pepper flakes (optional)
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Pat the trout fillets thoroughly dry with paper towels, then season both sides evenly with the salt and black pepper.
- 2
Heat 2 tbsp olive oil in a 12-inch stainless steel or cast iron skillet over medium-high heat until the oil shimmers and a drop of water flicked in sizzles immediately.
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