bright and summery crispy trout for a light and satisfying meal.
- 2 4-6 oz trout fillets, skin still attached
- Salt and freshly ground black pepper
- Extra virgin olive oil
- Lemon wedges
Rinse, pat dry and cut each fillet into 2 servings. Generously salt and pepper the skin side of the trout and set aside. Heat a medium to large skillet over medium-high heat with enough olive oil in to completely coat the bottom of the pan. When some smoke is coming off the pan, add two trout, skin-side down, sprinkle just a little salt on the flesh side of the fish and sear for 4 minutes, until the skin of the fish easily slides off the pan. Lower the heat to medium and cover with a lid. Cook until the top of the fish is no longer pink and cooked through, another 3 to 4 minutes. Remove from the heat. Place desired amount of capers on each piece, serve with lemon wedges.