Pan-Seared Trout with Almond-Caper Butter

Pan-seared trout gets a boost of flavor from a crispy almond-caper butter. It's a quick and easy weeknight meal that's elegant enough for company.

Trout is a delicate fish that can easily be overcooked, but when it's cooked properly, it's a delicious and healthy meal. This recipe for pan-seared trout with almond-caper butter is a great way to cook trout. The almond-caper butter adds a crispy, flavorful crust to the fish, and the lemon juice and parsley brighten up the flavor. This dish is perfect for a weeknight meal, but it's also elegant enough for company. Serve it with your favorite sides, such as roasted vegetables, mashed potatoes, or rice.

Prep time: 10 | Cook time: 15 | Serves: 4

Ingredients

• 1 tablespoon almond flour
• 1 tablespoon capers, drained and rinsed
• 1/4 cup chopped fresh parsley
• 2 tablespoons lemon juice
• 1/4 teaspoon sea salt
• 1/8 teaspoon freshly ground black pepper
• 4 (6-ounce) trout fillets, skin-on
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter, divided

Instructions

1. Preheat a large skillet over medium-high heat.
2. In a small bowl, combine the almond flour, capers, parsley, lemon juice, salt, and pepper.
3. Pat the trout fillets dry with paper towels.
4. Season the trout fillets with salt and pepper.
5. Heat the olive oil in the skillet.
6. Add the trout fillets to the skillet, skin-side down.
7. Cook for 3-4 minutes per side, or until the fish is cooked through and flakes easily with a fork.
8. Transfer the trout fillets to a plate and keep warm.
9. Add the butter to the skillet and cook until browned.
10. Stir in the almond-caper mixture and cook for 1 minute.

Why It Works

• The almond flour in the butter adds a crispy texture to the fish.
• The capers add a briny, salty flavor to the butter.
• The parsley adds a fresh, herbaceous flavor to the butter.
• The lemon juice brightens up the flavor of the butter.
• The butter helps to keep the fish moist and flavorful.