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.
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)
How to Make It
Combine parsley, 1 tablespoon oil, rind, juice, and capers in a small bowl, stirring with a whisk.
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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I loved how quickly this recipe came together. It was simple to prepare and had lots of flavor! For step-by-step photos and instructions, visit: http://www.icancookthat.org/2015/07/crispy-trout-with-warm-parsley-caper-vinaigrette.html
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