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Trout with Olives and Brown Butter


The olives and lemon juice enliven the flavor of this trout dinner.

  • 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.

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

Reviews Add a comment

  • marchese
    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?