Crispy Trout with Warm Parsley-Caper Vinaigrette

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Crispy Trout with Warm Parsley-Caper Vinaigrette Recipe

Photo: Romulo Yanes; Styling: Claire Spollen

Sustainable Choice.

Look for farm-raised lake trout, an environmentally friendly choice. If you can't fit all four fillets in one pan, divide the oil in half and cook in batches of two.

Serves 4 (serving size: 1 fillet and about 2 teaspoons parsley mixture)


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1/2 cup chopped fresh flat-leaf parsley
2 tablespoons olive oil, divided
1 tablespoon grated lemon rind
1 1/2 tablespoons fresh lemon juice
1 tablespoon capers, drained and chopped
4 (6-ounce) trout fillets
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 lemon wedges (optional)


1. Combine parsley, 1 tablespoon oil, rind, juice, and capers in a small bowl, stirring with a whisk.

2. Heat a large cast-iron skillet over medium-high heat. Sprinkle fish evenly with salt and pepper. Add remaining 1 tablespoon oil to pan; swirl to coat. Arrange fish, skin side down, in pan; cook 5 minutes. Turn; cook 1 minute or until fish flakes easily when tested with a fork. Remove fish from pan. Add parsley mixture to pan; cook 30 seconds, stirring constantly. Spoon parsley mixture over fish. Serve with lemon wedges, if desired.

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Created date

May 2015

Nutritional Information

Calories 306
Fat 17.4 g
Satfat 3.3 g
Monofat 8.3 g
Polyfat 3.3 g
Protein 34 g
Carbohydrate 1 g
Fiber 1 g
Cholesterol 100 mg
Iron 1 mg
Sodium 395 mg
Calcium 57 mg