Best 7 Pan Fried Trout With Rosemary Lemon And Capers Recipes

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The delicate flavors of trout, rosemary, lemon, and capers come together to create a delightful pan-fried trout dish. This simple yet elegant recipe produces a crispy, golden-brown crust on the trout while maintaining its tender, flaky flesh. The aromatic rosemary and zesty lemon brighten the dish, while the salty capers add a briny burst of flavor. Served with a side of roasted vegetables or a fresh salad, this pan-fried trout with rosemary, lemon, and capers is a delightful meal that is perfect for any occasion.

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PAN-FRIED TROUT WITH ROSEMARY, LEMON AND CAPERS



Pan-Fried Trout With Rosemary, Lemon and Capers image

This 1994 recipe gets Provencal flavors on the table in minutes. Fresh rosemary needles are pressed into the fillets, which are seasoned in flour and pan fried for a crisp exterior and flaky inside. A sauce built on shallots, white wine and lemon adds complexity. Pair it with a light vegetable like sautéed asparagus, or a bright arugula salad, and serve with some of that white wine for an easy, refreshing spring dinner.

Provided by Molly O'Neill

Categories     dinner, easy, quick, weeknight, times classics, main course

Time 20m

Yield 4 servings

Number Of Ingredients 10

2 teaspoons chopped fresh rosemary
4 trout fillets
1/4 cup all-purpose flour
1/2 teaspoon salt, plus more to taste
Freshly ground pepper to taste
1 tablespoon olive oil
2 shallots, peeled and minced
1 cup white wine
1 tablespoon lemon juice
1 tablespoon drained capers

Steps:

  • Press 1/2 teaspoon of the rosemary needles into the flesh of each trout fillet. Combine the flour, 1/2 teaspoon salt and pepper to taste. Coat the fillets in the seasoned flour.
  • Heat the olive oil in a large skillet over medium-high heat. Add the trout and saute until cooked through, about 2 1/2 minutes per side. Remove the trout from the pan and place on warmed plates. Add the shallots to the skillet and cook, stirring constantly, for 15 seconds.
  • Pour in the wine and reduce to 1/3 cup, about 5 minutes. Stir in the lemon juice, capers and remaining teaspoon rosemary and remove from the heat. Season with salt and pepper to taste. Place 1 trout fillet on each of 4 plates, spoon the sauce over the trout and serve immediately.

Nutrition Facts : @context http, Calories 240, UnsaturatedFat 6 grams, Carbohydrate 13 grams, Fat 8 grams, Fiber 1 gram, Protein 17 grams, SaturatedFat 2 grams, Sodium 388 milligrams, Sugar 3 grams, TransFat 0 grams

PAN-FRIED TROUT



Pan-Fried Trout image

Provided by Anne Burrell

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 10

1 1/2 cups bread crumbs
1 clove garlic, smashed
2 tablespoons finely chopped flat-leaf parsley
2 tablespoons finely chopped fresh oregano leaves
Pinch crushed red pepper flakes
3 lemons, juiced and 1 lemon, zested and reserved
Kosher salt
1/2 cup Dijon mustard
4 (10 to 12-ounce) trout, boned, belly flap removed, rinsed and patted dry, heads and tails left on
Extra-virgin olive oil

Steps:

  • In a wide flat dish, combine the bread crumbs, garlic, parsley, oregano, red pepper flakes, zest of 1 lemon and salt, to taste.
  • In a small bowl, mix together the mustard and the juice of 1 lemon. Brush both sides of the trout with mustard mixture. Coat the fish on both sides with the seasoned bread crumbs and press firmly to adhere the crumbs to the fish.
  • Preheat the oven to 250 degrees F.
  • Coat a large skillet with about 1/4 to 1/2-inch of olive oil and bring to a medium-high heat. Add the fish to the pan, skin side down, and cook the fish 2/3's of the way, about 6 to 7 minutes. Carefully turn the fish over and cook the other side until the fish is brown and crispy, about 2 to 3 minutes. Remove the fish from the pan and drain on paper towels. You will probably need to work in batches to do 4 fish. After the first batch is done and dried on paper towels reserve it on a rack in a warm oven.
  • When all the fish has been fried, remove the oil and any brown bits from the pan. Add the butter and remaining lemon juice and swirl to combine as the butter melts. Season with salt, to taste, and reduce by about half. Transfer the fish to a serving platter, drizzle with the butter lemon sauce and serve.
  • What a fishtale!

PAN-FRIED TROUT WITH BACON



Pan-Fried Trout with Bacon image

Categories     Fish     Pork     Quick & Easy     Lemon     Bacon     Spring     Pan-Fry     Tarragon     Capers     Bon Appétit

Yield Makes 2 servings; can be doubled

Number Of Ingredients 8

4 bacon slices
5 tablespoons butter
2 8- to 10-ounce trout, boned
All purpose flour
1 cup thinly sliced green onions
2 tablespoons fresh lemon juice
4 teaspoons drained capers
2 teaspoons chopped fresh tarragon

Steps:

  • Cook bacon in large skillet over medium heat until crisp, about 8 minutes. Transfer to paper towels to drain. Crumble bacon. Pour off all but 3 tablespoons drippings from skillet. Add 1 tablespoon butter and stir to melt. Sprinkle fish with salt and pepper. Coat flesh side of fish with flour; shake off excess. Add fish, flesh side down, to skillet. Cook 2 minutes. Turn fish over. Cook until just opaque in center, about 2 minutes. Transfer fish to 2 plates. Pour off drippings from skillet; wipe skillet clean. Melt 4 tablespoons butter in same skillet over medium heat. Add all but 2 tablespoons onions; sauté 3 minutes. Stir in bacon, lemon juice, capers, and tarragon. Season sauce with salt and pepper. Pour sauce over fish. Sprinkle fish with 2 tablespoons green onions.

TROUT WITH LEMON, CAPERS, ROSEMARY AND ANCHOVIES



Trout with lemon, capers, rosemary and anchovies image

Delicious, quick, easy and healthy! This would work for a dinner party or for every day and needs minimal preparation time and looking after. The sharpness of the lemon seems to complement the saltiness of the capers and anchovies well.

Provided by wickedwaterwitch

Categories     Trout

Time 30m

Yield 2 serving(s)

Number Of Ingredients 8

2 trout fillets (but would work with most fish)
3 tablespoons olive oil
1/2 cup capers
1/2 cup rosemary
8 anchovies (I used a small tin, containing about 8 anchovy fillets since that's how they're sold over here in th)
2/3 lemon, depending on quantity of fish
white wine (although water would be ok)
salt and pepper

Steps:

  • Mix the olive oil, capers and rosemary.
  • Put fish in an ovenproof dish.
  • Pour the olive oil mixture over the fish.
  • Thinly slice the lemons and arrange the slices so that they cover the fish completely.
  • Drain the anchovies of oil, slice in half and drape over the lemon slices.
  • Add splash of white wine and salt and pepper to taste.
  • Bake in oven at 200c for 20 minutes, or until fish is cooked.
  • I served this with rice flavoured with lemon juice and black pepper and a side dish of brocolli.

PAN-FRIED TROUT WITH ROSEMARY, LEMON AND CAPERS



Pan-Fried Trout with Rosemary, Lemon and Capers image

Categories     Fish

Number Of Ingredients 9

3 teaspoons fresh rosemary, chopped
4 pieces trout fillets
1/4 cup flour
1/2 teaspoon salt
1 tablespoon olive oil
2 pieces shallots, peeled and minced
1 cup white wine
1 tablespoon lemon juice
1 tablespoon capers, drained

Steps:

  • Press 1/2 tsp rosemary into the flesh of each trout fillet. Combine flour, 1/2 tsp salt and pepper to taste. Coat the fillets with the seasoned flour.
  • Heat the olive oil in a large skillet over medium-high heat. Add the trout and saute until cooked through, about 2 1/2 minutes per side. Remove the trout and place on warmed plates. Add the shallots to the skillet and cook, stirring constantly, for 15 seconds.
  • Pour in the wine and reduce to 1/3 cup, about 5 minutes. Stir in the lemon juice, capers and remaining rosemary and remove from heat. Season with salt and pepper to taste. Place 1 fillet on each of 4 plates, spoon the sauce over the trout and serve immediately.

PAN FRIED TROUT



Pan Fried Trout image

This adoptee is the way we make trout on our backpacking trips, we take corneal and butter packets and hope we catch dinner. Just as easy to make at home, its a taste of the outdoors.

Provided by Dawnab

Categories     Trout

Time 20m

Yield 4 serving(s)

Number Of Ingredients 4

2 lbs trout (Whole or Fillets)
1/2 cup cornmeal
3 tablespoons butter
salt & pepper

Steps:

  • Rinse the trout under cold running water (or in the beautiful mountain lake/stream you caught them in).
  • Pat dry.
  • Sprinkle with salt and pepper (I take a zip lock baggie in my pack with salt/pepper/garlic powder mixed together).
  • Melt the butter in a large heavy skillet on medium-high heat.
  • Coat the trout in corn meal and shake off the excess.
  • When the butter is melted, place the coated trout, flesh side down, in the skillet.
  • Fry 4-5 minutes, then turn and fry 4-5 minutes or until the flesh is golden brown and flaky. (Trout may be seasoned with garlic or onion powder before frying if desired, I also take a lemon with me to squeeze over the top).

PANFRIED TROUT WITH LEMON



Panfried Trout with Lemon image

You'll only taste wild trout if you catch them yourself-all others are farm raised. Wherever you get it, trout that you panfry with lemon will be a delicious dinner to serve your guests, fishermen or not.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 8

8 medium brook trout, gutted and cleaned, about 9 or 10 ounces each
3 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 cup all-purpose flour
4 lemons, cut into 1/4-inch rounds
4 1/2 teaspoons butter
4 1/2 teaspoons olive oil
4 1/2 teaspoons sesame oil

Steps:

  • Rinse trout, and pat dry. Combine 2 teaspoons salt, 1/4 teaspoon pepper, and flour on a plate. Season insides of fish with remaining 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Insert 3 slices of lemon inside each fish, and dredge in flour; shake off excess.
  • Heat 1 1/2 teaspoons butter, 1 1/2 teaspoons olive oil, and 1 1/2 teaspoons sesame oil in an 11-inch skillet over medium-high heat. Add 3 trout, arrange 4 or 5 lemon slices around fish, and cook until golden brown, about 5 to 6 minutes. If lemon slices begin to burn, put them on top of fish. Turn fish, and cook until it has a golden crust and is flaky and moist, about 5 to 6 minutes more.
  • Remove fish from skillet, and keep warm wrapped in foil. Repeat twice with remaining trout, butter, oils, and lemon slices. Serve fish with some of the cooked lemon slices.

Tips:

  • Choose fresh, firm trout: Look for fish with bright, clear eyes and moist gills. Avoid fish that has a slimy or off odor.
  • Pat the trout dry before cooking: This will help the skin crisp up and prevent the fish from steaming.
  • Season the trout liberally with salt and pepper: This will help to enhance the flavor of the fish.
  • Use a hot skillet to cook the trout: This will help to sear the skin and prevent the fish from sticking.
  • Cook the trout for 3-4 minutes per side, or until the skin is crispy and the flesh is cooked through: Be careful not to overcook the trout, as it will become dry and tough.
  • Serve the trout with a squeeze of lemon juice and a sprinkle of chopped parsley: This will brighten up the flavors of the fish.

Conclusion:

Pan-fried trout is a quick and easy weeknight meal that is packed with flavor. With just a few simple ingredients, you can create a delicious and healthy dish that the whole family will enjoy. So next time you're looking for a quick and easy fish recipe, give pan-fried trout a try.

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