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Trout with Olives and Brown Butter

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

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, September 2004


  • 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


  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. 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. 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 Notes

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.


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