INGREDIENTS
8 sea trout fillets, about 2 oz. each blotted dry and seasoned with ½ teaspoon each sea salt and black pepper
1 /4 cup all-purpose flour or more if needed
4 tsp. olive oil, divided
1/4 cup dry white wine
3 Tbsp. fresh lemon juice
1 Tbsp. capers drained and rinsed with water
3 Tbsp. unsalted butter
1/2 tsp. freshly ground black pepper
1/4 tsp. sea salt
2 Tbsp. minced fresh parsley
DIRECTIONS
Dredge fillets in flour - add more flour if needed but shake off excess. You want just a scant coating
Heat 2 tsp. oil in a nonstick skillet over medium-high heat. Add half the fillets and cook until golden, about 2 minutes per side. Transfer fillets to a platter; tent with foil. Repeat heating and cooking with remaining oil and fillets. Transfer these fillets to the platter also.
Add wine, lemon juice, and capers to skillet; cook 30 seconds. Off heat, swirl in butter until it melts; season with ½ freshly ground pepper and ¼ tsp. sea salt.
Serve fillets with sauce and your choice of side. Garnish each serving with parsley.
My choice of a side was lemon and spinach orzo because I felt it a perfect companion for this dish.
