Ingredients
4 tbsp butter melted
1 tbsp fresh lemon juice
1 tbsp capers, drained and rinsed
4 (5- to 6-oz) trout fillets, skin on
1.5 tsp canola oil, plus extra for brushing fish
Salt and freshly ground black pepper
Preparation
Whisk butter, lemon juice, and capers together in a mixing bowl until smooth.
Rinse trout under cold water and pat dry well with paper towels. Brush with oil and season with salt and pepper.
Heat oil in a large nonstick skillet over medium-high heat until rippling but not smoking. Add trout, skin side down (in batches if necessary), and cook for 3 minutes; turn and cook 1 minute longer. Remove from pan, top with lemon sauce, and serve hot.
