 | | Directions |
- Combine flour, salt and pepper in a shallow dish.
- Pour milk into another shallow dish.
- Heat 2 tablespoons of oil in a frying pan.
- Dip the fish fillets in the milk and then in the flour mixture. Turn to coat completely.
- Place in the frying pan, two at a time and sauté until lightly browned and cooked through, approximatley 2 minutes each side.
- Transfer to a platter and keep warm while cooking the rest of the fillets.
- For the caper sauce, wipe out the frying pan after cooking all of the trout.
- Melt 4 tablespoons of unsalted butter in the pan.
- Add the tomatoes and simmer until the tomatoes are soft, approximately 5 minutes.
- Stir in the parsley, lemon juice and capers.
- Cook and stir until the ingredients are thickened, approximately 5 more minutes.
- For the rice, cook the rice according to the package directions.
- In a small skillet, sauté the celery, green onion, lemon juice and zest in two tablespoons of butter for 5-7 minutes.
- Add this to the cooked rice and stir to combine.
- On a serving platter place a mound of cooked rice, top with fillets and then the caper sauce.
- Garnish the platter with lemon slices and additional capers.
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Prep Time: 20 minutes
Cook Time: 20 minutes
Container: 2 shallow dishes, frying pan, medium sauté pan
Servings: 4
|  | | Ingredients | | - | | TROUT: |
| - | | 1 1/2 pounds trout |
| - | | 3/4 cup flour |
| - | | 1/2 teaspoon salt and pepper |
| - | | 3/4 cup milk |
| - | | 2 tablespoons olive oil |
| - | | SAUCE: |
| - | | 4 tablespoons unsalted butter |
| - | | 3 tomatoes - roma, sliced thin or diced |
| - | | 6 tablespoons parsley -fresh and chopped |
| - | | 1/2 lemon - juiced |
| - | | 1 1/2 teaspoons capers - drained |
| - | | RICE: |
| - | | 1 cup rice |
| - | | 2 tablespoons butter |
| - | | 5 stalks celery - sliced thin |
| - | | 4 green onions - chopped |
| - | | 2 ounces almonds - slivered and toasted |
| - | | 1/2 lemon - juiced and zested |
| - | | 1 lemon - sliced for garnish |
| - | | extra capers for garnish |
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