Trout Picatta
In this dish, crispy, tender trout is topped with a delicious lemon, caper, parsley sauce. This meal is quick, easy and flavourful making for the perfect weeknight meal.
Trout Ingredients
- 1 pound trout fillets
- 1/2 cup cassava or regular flour
- salt and pepper to taste
- 1 tablespoon olive oil
Picatta Sauce Ingredients
- 1 tablespoon butter
- 4 garlic cloves, minced
- 1/2 cup capers
- juice of 1/2 lemon
- 1/4 cup vegetable broth or wine
- large handful, roughly chopped parsley
Step 1: Instructions for Dredging the Trout
Season the trout with salt and pepper.
Add the cassava flour to a shallow dish. Coat each fillet in a thin layer of cassava flour.
Step 2: Instructions for Frying the Fish
Add olive oil to a frying pan and heat over medium high. Add cassava floured fillets and cook until crisp, about 2 minutes. Flip your fish and repeat. You may need to work in batches depending on the size of your pan. You don’t want to crowd your pan or your fish won’t crisp up.
Remove your fish from the pan and place on a serving dish.
Step 3: Instructions for the Picatta Sauce
Add butter and garlic to your pan and sauté. Add your capers, lemon juice and broth, bring to a boil and let reduce, this will only take a few minutes. Add your parsley and stir to combine.
Step 4:Instructions for Serving
Pour your piccata sauce over your fish and serve immediately. I like to serve this with brown rice and some sautéed broccolini. Enjoy!
