Provençal · beginner
Provençal Pan-Seared Trout With Garlic Lemon Capers
Crispy skin-on trout fillets pan-seared and topped with a vibrant pan sauce of garlic, capers, fresh tomatoes, and lemon.
- PREP TIME
- 10 min
- COOK TIME
- 15 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Pat trout fillets completely dry with paper towels and season flesh and skin with salt and black pepper.
- 02
Heat olive oil in a large non-stick skillet over medium-high heat until hot and shimmering.
- 03
Place trout fillets skin-side down in the skillet and press gently with a spatula for 10 seconds; cook 4 minutes until skin is crisp.
- 04
Flip fillets carefully and cook for an additional 2 minutes until just cooked through, then remove fillets to a warm serving plate.
- 05
Reduce skillet heat to medium, melt butter, and saute sliced garlic for 1 minute until fragrant.
- 06
Stir in capers, diced tomatoes, and fresh lemon juice, simmering for 2 minutes until heated through, then spoon immediately over the fish fillets and garnish with parsley.
A LITTLE KITCHEN KNOW-HOW
Pan-searing fish
High-heat cooking skin-side down first to achieve crisp skin while keeping the delicate flesh moist.
Notes from the kitchen
- Drying the fish skin thoroughly guarantees a crisp sear without sticking to the pan.
- Adjust lemon juice at the end if you prefer extra brightness.
- Original home-cooking adaptation inspired by Provençal; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.