Cook trout fillets in a skillet and then make a tangy sauce of white wine, lemon juice, butter and capers. Serve the fish over orzo to catch all the sauce.
4 (6-ounce) trout fillets, halved
1/2 teaspoon salt
1/4 teaspoon black pepper
1/3 cup dry white wine
2 teaspoons grated lemon rind
2 tablespoons fresh lemon juice
1 tablespoon capers
1/8 teaspoon dried herbes de Provence
1 tablespoon chilled butter, cut into small pieces
2 tablespoons chopped fresh flat-leaf parsley
How to Make It
Heat a large nonstick skillet over medium-high heat. Sprinkle fish evenly with salt and pepper. Coat pan with cooking spray. Add fish to pan; cook 2 minutes on each side or until fish flakes easily when tested with a fork. Remove fish from pan; keep warm. Add wine, rind, juice, capers, and herbes de Provence to pan; cook 30 seconds, stirring constantly. Remove pan from heat. Add butter to pan, stirring constantly with a whisk until butter melts and sauce is smooth. Serve sauce over fish; sprinkle with parsley.