If you prefer, have the skin removed when you buy the fish.
Photography: MAURA MCEVOY
Martha Stewart Living, April 2000
- 2 tablespoons unsalted butter
- 2 slices very thin white bread, crusts removed, cut into 1/4-inch cubes (about 1/2 cup)
- 2 lemons
- 1 tablespoon olive oil
- 2 whole trout (about 1 pound each), filleted, pinbones removed
- Salt and freshly ground pepper
- 2 tablespoons capers
- 2 tablespoons freshly chopped flat-leaf parsley
- Melt 1 tablespoon butter in a medium saute pan; add bread cubes. Cook over medium heat until golden, stirring frequently, about 2 minutes. Drain in a paper-towel-lined bowl; set aside.
- Cut ends off lemons, and remove peel, pith, and outer membranes, following the curve of the fruit with a paring knife. Lift sections away from membranes, and reserve. Squeeze juice from membranes over sections before discarding.
- Melt remaining tablespoon butter and olive oil in a large saute pan over medium heat. Season trout fillets with salt and pepper, and place in pan. Saute until golden brown, about 2 minutes on each side. Remove from heat; transfer fillets from pan, and keep on a warm plate. Add lemon sections and juice, capers, and parsley to warm pan, and toss to combine. Serve fish topped with sauce and reserved croutons.
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