Seared Trout with Lemon Caper Pan Sauce and Potatoes
This pan-seared dish pairs trout fillet with baby potatoes, capers and lemon juice. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.
Ingredient quantities automatically adjust to your calorie target.
232g trout fillet232 kcal
317g baby potatoes244 kcal
18g olive oil159 kcal
18g capers (drained)4 kcal
24g lemon juice7 kcal
55g water0 kcal
0.91 tsp (2g) salt0 kcal
0.3 tsp (1g) black pepper2 kcal
Cooking instructions
baby potatoeswater
Boil the potatoes in salted water until fork-tender, 12-15 minutes. Drain and keep warm.
trout filletsaltblack pepper
Pat trout dry and season with salt and black pepper.
trout filletolive oil
Heat olive oil in a skillet over medium-high heat. Sear trout skin-side down (or presentation-side down) 3-4 minutes, then flip and cook 1-2 minutes more. Transfer to a plate.
capers (drained)lemon juicewater
Lower heat to medium. Add capers, lemon juice, and 45 ml water to the skillet; simmer 1 minute and scrape up browned bits.
trout filletbaby potatoes
Return trout briefly to coat with sauce. Serve with potatoes and spoon sauce over the fish.
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