lemon piccata whitefish

Ingredients

• Servings: 4
• 1/2 cup all-purpose flour
• 1 teaspoon lemon pepper, or to taste
• salt to taste
• 1 pound trout fillets
• 2 tablespoons vegetable oil, or as needed
• 1 clove garlic, minced
• 1 cup dry white
• 1 1/2 teaspoons lemon zest
• 1/4 cup fresh lemon juice
• 2 tablespoons capers, drained
• 3 tablespoons butter
• 1 tablespoon chopped fresh parsley

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• preheat oven to 200 degrees f (95 degrees c). place a serving platter into oven to warm.
• mix flour, lemon pepper, and salt in a shallow bowl and firmly press trout fillets into the seasoned flour to coat both sides; shake off excess. heat vegetable oil in a skillet over medium heat and pan-fry the fish in the hot oil until golden brown, about 2 minutes per side. keep fillets warm on heated platter in oven.
• pour off all but a thin film of oil in the skillet over medium heat; cook and stir garlic until fragrant, about 20 seconds. pour white into skillet and dissolve brown bits of food in the . stir lemon zest into and bring to a boil; cook until sauce reduces to about 2/3 cup, stirring often. mix in lemon juice and capers and cook until sauce thickens slightly, about 5 more minutes. whisk butter into sauce.
• lay trout fillets in the sauce and turn to coat; serve on the warmed platter and garnish with parsley.