french

Seared Trout with Brown Butter, Capers, and Lemon Potatoes

Name: Seared Trout with Brown Butter, Capers, and Lemon Potatoes
Yield: 1 serving
Cuisine: french
Ingredients: 200 g trout fillet; 250 g baby potatoes; 22 g butter; 18 g capers, drained; 15 g lemon juice; 6 g olive oil; 8 g parsley, chopped; 1 g salt; 0.5 g black pepper

This pan-seared dish pairs trout fillet with baby potatoes, butter and capers, drained. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced High satiety Heart friendly Pescatarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

46 g Protein

46 g Carbohydrates

28 g Fat

6 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

200g trout fillet 200 kcal
250g baby potatoes 193 kcal
22g butter 158 kcal
18g capers, drained 4 kcal
15g lemon juice 5 kcal
6g olive oil 53 kcal
8g parsley, chopped 3 kcal
0.5 tsp (1g) salt 0 kcal
0.25 tsp (1g) black pepper 1 kcal

Cooking instructions

baby potatoessalt
Halve the baby potatoes and place in a microwave-safe bowl with a splash of water and a pinch of salt. Cover and microwave until tender, 6-8 minutes, then drain.
trout filletsaltblack pepper
Season the trout with salt and black pepper.
trout filletolive oil
Heat olive oil in a nonstick skillet over medium-high heat. Sear trout skin-side down (if skin-on) until crisp, 3-4 minutes; flip and cook 1-2 minutes more. Transfer to a plate.
butter
In the same skillet, melt butter over medium heat and cook until it smells nutty and turns light brown, 1-2 minutes.
baby potatoesbuttercaperslemon juice
Stir in capers and lemon juice. Add the cooked potatoes to the skillet and toss to coat in the browned butter sauce.
trout filletbaby potatoescaperslemon juice
Serve trout with the lemon-caper potatoes.