Photo: Romulo Yanes; Styling: Claire Spollen
Serves 4 (serving size: 1 fillet and about 2 teaspoons parsley mixture)

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.

How to Make It

Step 1

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

Step 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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Ratings & Reviews

Delicious but makes a mess of your stove

February 01, 2016
This was really good.  Steelhead trout was on sale at my grocery store so that's what I used.  It made a mess during the cooking process but I would definitely make again. 

So simple!

July 10, 2015
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: