Trout Piccata is based on a classic Italian dish with Lemons and Capers made primarily with Chicken or Veal.
- 4 medium trout filets (about 1-2 pounds)
- 4 tablespoons of olive oil
- 1/3 cup white wine
- 1 teaspoon minced garlic
- ½ cup of chicken broth
- 2 tablespoons of fresh squeezed lemon juice
- 2/3 of a fresh lemon sliced in thin slices, seeds removed
- 2 tablespoons of capers
- 2 tablespoons of butter
- 1 cup flour
- Non-stick vegetable spray
Dry the filets with paper towels. Season the filets with salt and pepper. Dip the seasoned filets in the flour to coat. Lightly shake off any excess flour. Spray a large frying pan with nonstick vegetable spray. Add the olive oil to the frying pan and heat the pan over medium-high heat. Add the filets to the pan covered and cook for 3 minutes. Flip the filets and cook the other side for two minutes. Remove the filets from the pan to a plate, cover and keep warm. Drain the oil from the pan. Return the frying pan to medium high heat. Deglaze the pan by adding the white wine. Stir to loosen the crumbs from the bottom of the pan. Add the garlic and cook till lightly browned. The wine should reduce in about two minutes. Add the chicken broth, lemon juice and capers. Return the trout filets to the pan and cook for 1 minute per side. Transfer the trout filets to a serving plate. Add the lemon slices and butter to the pan. Stir slowly. When the butter has melted remove the lemon slices and capers, place on top of the trout filets. Pour the remaining sauce from the pan over the trout filets and serve.