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.

Recipe by Cooking Light September 2009

Gallery

Photo: Randy Mayor; Styling: Rose Nguyen

Recipe Summary

Yield:
4 servings (serving size: 2 fillet halves and about 1 1/2 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

280 calories; fat 14g; saturated fat 3.8g; mono fat 6.2g; poly fat 2.6g; protein 35.1g; carbohydrates 1.5g; fiber 0.4g; cholesterol 104mg; iron 2.8mg; sodium 465mg; calcium 83mg.