After a weekend of nonstop eating, I really wanted to make something light. The ingredients for this fish recipe are always somewhere in my kitchen.
This recipe is courtesy of Giada DeLaurentis. She is a dependable resource for fast, simple weeknight dinners. She used sole for this recipe, but the supermarket did not have it, so I decided to try trout instead. It turned out fantastic!
The wonderful combination of capers, lemon, oregano and parsley give this dish a warm, comforting flavor. You can use any white fish for this recipe, such as sole, scallops or swordfish. It it also delicious on chicken!
This dish is easy and cooks very quickly, making it a must for any weeknight meal.
If you are wondering what to cook for dinner tonight, stop at your supermarket and buy any white fish of your choice. This sauce is so tender, delicate and easy, that I know it will be a go to whenever you are in a pinch for time!
You must give this a try! I assure you it will be worth it!
Ingredients for the Trout
4 trout fillets (or any white fish of your choice)
1/2 tsp. kosher salt
2 tbsp.olive oil.
4 tbsp. (1/2 stick) unsalted butter, at room temperature
1/3 cup all-purpose flour, for dredging
1 garlic clove, minced
1/4 cup of capers, drained and rinsed
1/4 cup of fresh lemon juice ( from 1-2 lemons)
1/2 cup low- sodium chicken broth
2 tbsp. chopped flat leaf parsley
1/2 tsp. chopped fresh oregano leaves
Using paper towels, pat the fillets very dry. Season with the salt.
Heat olive oil and butter in a medium skillet over medium heat.
Dredge the fillets in flour on both sides. Shake off excess and add fish to the pan.
Cook the fish for 2-3 minutes on the first side or until they start to brown around the edges.
Using a wide spatula, flip the fillets gently and cook on the other side for 30 seconds.
Remove the fillets to a plate, adding the rest of the fillets to the pan. (you may need to add more olive oil and butter).
Add the garlic and capers to the pan and stir over medium heat for about 15 seconds or until fragrant.
Add the lemon juice and chicken broth and stir, scraping up the bits from the bottom of the pan.
Simmer for about 2 minutes to reduce the liquid slightly.
Finish the sauce by stirring in the remaining 2 tablespoons butter and the parsley and oregano.
Spoon over the fish and serve.
Happy Eating!
It’s that simple!
