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Trout with Olives and Brown Butter

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Trout with Olives and Brown Butter

Prep: 5 minutes
Total: 20 minutes

Ingredients

Serves 4

  • 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

  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.
From Everyday Food, September 2004

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