Trout with Olives and Brown Butter
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Everyday Food, September 2004
- Prep Time 5 minutes
- Total Time 20 minutes
- Yield Serves 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
Directions
- 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.
- In a small skillet over high heat, cook lemon wedges until browned on all cut sides, 1 to 2 minutes. Remove, and set aside.
- 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.
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.
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?