Trout with Lemon Capers Rosemary and Anchovies
Elevate your seafood dining experience with this vibrant and flavorful recipe for Trout with Lemon Capers, Rosemary, and Anchovies. Perfectly pan-seared trout fillets with crispy, golden skin are complemented by a rich, aromatic sauce infused with garlic, fresh rosemary, and the umami punch of anchovies and capers. A bright finish of lemon juice and zest ties the dish together, creating a beautifully balanced combination of zesty citrus and savory flavors. Ready in just 25 minutes, this easy yet impressive dish is ideal for weeknight dinners or elegant gatherings. Serve with roasted vegetables, a crisp side salad, or buttery mashed potatoes for a meal that’s sure to delight seafood lovers. Keywords: trout recipe, lemon caper sauce, easy seafood dinner, pan-seared trout, rosemary and anchovies.
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Recipe Information
Ingredients
- 4 pieces trout fillets (skin-on)
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 teaspoon fresh rosemary, chopped
- 2 fillets anchovy fillets, finely chopped
- 2 tablespoons capers, drained
- 3 tablespoons lemon juice
- 1 teaspoon lemon zest
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Pat the trout fillets dry with paper towels. Season both sides with salt and black pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Place the trout fillets in the skillet, skin-side down. Cook for 3-4 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until the fish is opaque and cooked through. Remove the fillets from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon of olive oil and 2 tablespoons of unsalted butter. Stir until the butter melts.
Add the minced garlic and chopped rosemary to the skillet. Sauté for about 1 minute until fragrant.
Stir in the finely chopped anchovies and capers. Cook for another 1 minute, gently breaking down the anchovies with the back of a spoon.
Add the lemon juice and zest to the skillet, stirring to combine. Let the sauce simmer gently for 1-2 minutes.
Return the cooked trout fillets to the skillet, spooning the sauce over the fillets to coat them well. Allow to warm through for 1-2 minutes.
Remove from heat and serve immediately with your choice of sides, such as roasted vegetables or a fresh salad.
Nutrition Facts
Calories |
1234 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.8 g | 120% | |
| Saturated Fat | 27.1 g | 136% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 312 mg | 104% | |
| Sodium | 2474 mg | 108% | |
| Total Carbohydrate | 7.5 g | 3% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 1.3 g | ||
| Protein | 87.7 g | 175% | |
| Vitamin D | 65.2 mcg | 326% | |
| Calcium | 135 mg | 10% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 1676 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
