Speckled Trout in Capers and White Wine – A Light and Elegant
Speckled trout in capers and white wine is a delicate and flavorful seafood dish. Fresh trout fillets are lightly seasoned and pan-seared until golden. The fish is then simmered in a white wine and caper sauce that enhances its natural taste. The recipe is quick and easy, making it ideal for weeknight meals. It offers a healthy balance of protein and light seasoning. Overall, it is an elegant dish that delivers restaurant-quality results at home.
Ingredients
- 4 speckled trout fillets
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 tablespoons capers (drained)
- ¾ cup white wine
- 2 cloves garlic (minced)
- ½ teaspoon salt
- 1 tablespoon chopped parsley
- Lemon slices for garnish
Instructions
Prepare the Fish
- Pat trout fillets dry with paper towels.Season with salt and black pepper.
Sear the Trout
- Heat olive oil in a skillet over medium heat.Place trout fillets skin-side down.Cook for 4–5 minutes.Flip gently and cook another 3 minutes.Remove and set aside.
Make the Sauce
- Add butter to the same pan.Add garlic and cook 1 minute.Pour in white wine.Add capers and lemon juice.Simmer for 3–4 minutes.
Finish
- Return trout to the pan.Spoon sauce over fish.Cook 2 minutes.Sprinkle parsley on top.Serve warm.
Notes
- Fresh trout gives the best flavour.
- Do not overcook the fish.
- Dry fish before cooking for better browning.
- Use a wide pan for even cooking.
- Mild white wine works best.
- Rinse capers if too salty.
- Skin-on fillets hold shape better.
- Serve immediately after cooking.