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Under 30 Minutes

Under 30 Minutes

Trout with Olives and Brown Butter

If you can't find small capers (called nonpareil), use large ones and coarsely chop.

  • prep: 5 mins
    total time: 20 mins
  • servings: 4

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Ingredients

  • 8 trout fillets, skin on (about 2 pounds)
  • 1 1/4 teaspoons olive oil
  • Coarse salt and ground pepper
  • 1 lemon, quartered and seeded
  • 2 tablespoons butter
  • 2 tablespoons slivered pitted olives
  • 1 tablespoon small capers, drained and rinsed

Cook's Note

PITTING OLIVES Rest the blade of a chef's knife, flat side down, on an olive; press on the blade with the palm of your hand to smash the olive, and remove the pit.

Directions

  1. Step 1

    Heat broiler. Place trout fillets, skin side down, on two baking sheets. Lightly rub top of fish with oil; season with salt and pepper. Broil one sheet at a time, 4 inches from heat; cook until fish is opaque and flakes with a fork, 6 to 8 minutes.

  2. Step 2

    In a small skillet over high heat, cook lemon wedges until browned on all cut sides, 1 to 2 minutes. Remove, and set aside.

  3. Step 3

    Reduce heat to medium; melt butter until lightly brown with a nutty aroma, about 1 minute. Remove from heat. Add olives and capers; toss to coat. Immediately spoon sauce over fillets. Squeeze lemon wedges over top, and serve.

Source
Everyday Food, September 2004

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Reviews (1)

  • 16 Mar, 2011

    I followed the directions perfectly, removing all lemon seeds, but the fish had a slightly bitter taste. I have found this other times while working with lemons. Anyone else experience this?