Trout Piccata
Trout fillets pair beautifully with the bright flavours of lemon, butter, and capers. Quick to prepare and full of freshness, this simple recipe turns a classic Piccata into an elegant, seafood-inspired meal that’s perfect for any night of the week.
Cooking time: 20 minutes
Difficulty: Easy
Ingredients (serves 4)
4 trout fillets (about 150 g each, skin removed if preferred)
3 tbsp flour (for dredging)
2 tbsp olive oil
3 tbsp butter
2 cloves garlic, minced
Juice of ½ lemon (plus slices for garnish)
150 ml fish stock or light chicken broth
1 tbsp capers, drained
Salt and black pepper to taste
Fresh parsley, chopped (for garnish)
Method
Pat the trout fillets dry and season with salt and pepper. Lightly coat each in flour, shaking off any excess.
Heat olive oil and 1 tablespoon of butter in a large pan over medium-high heat. Cook the trout for about 2 minutes per side until golden and just cooked through. Transfer to a plate and keep warm.
Lower the heat, add garlic, and cook briefly. Stir in the stock, lemon juice, and capers. Simmer for 1–2 minutes, then whisk in the remaining butter.
Return the trout to the pan, spooning the sauce over the fillets. Garnish with parsley and lemon slices before serving.
About the fish
Rainbow trout is known for its mild flavour and delicate texture. Farmed trout provides a consistent source of omega-3-rich protein and is produced efficiently through responsible aquaculture practices that help reduce pressure on wild fish stocks.