Photo: Romulo Yanes; Styling: Claire Spollen
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)
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.