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    Home » Recipes

    Sea Trout Piccata: Fish In Lemon Caper Sauce

    Recipes, Seafood/Fish

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    Sea Trout Piccata is perfect for lunch or dinner. It's quick and easy to put together and the fish stays flavorful with a lemony buttery taste. You may use another mild white fish. #sea_trout, #sea_trout_piccata, #one_pan_fish, #easy_fish_dinner, #pan-cooked_fish, #easy_weeknight_seafood, #allourway

    Usually you see "piccata" with chicken or pork, but this piccata recipe lends itself well with a mild flavored fish such as spotted sea trout, flounder, even tilapia whatever seafood you prefer.

    Baked sea trout piccata with lemon orzo pasta on a white plate with lemon wedges and parsley and capers over the fish.
    Sea trout is an easy and quick dish for a weeknight meal.
    Jump to:
    • Sea Trout is low-calorie
    • Spotter Seatrout recipe a quick and easy dish
    • Sea Trout Piccata
    • Spotted Sea Trout Piccata
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    Sea Trout is low-calorie

    Fish is a low-calorie source of protein but it doesn't mean it has to be a low source of taste. Spotted sea trout is a white-fleshed fish that becomes extra special when you accentuate it with a lemon, capers and white wine sauce.

    spotted seat trout, caspersen beach, Venice, Florida
    Sea Trout caught at Caspersen Beach

    I was born in the Friuli - Venezia Giulia region in Italy. It is the northeastern most region of Italy's twenty regions.

    It is a very small area somewhere in-between the size of Delaware and Connecticut. In this region's cuisine, it is common to find capers used with seafood.

    Italy, 20 regions, map
    Italy's 20 region map

    Spotter Seatrout recipe a quick and easy dish

    The brightness of the lemons, the brininess of the capers and the richness of the butter compliment the subtle tasting fish.

    A light dusting of flour is all you need to coat the fish and to slightly thicken the pan juices

    Nicely browned saltwater sea trout piccata with capers, green parsley, and lemon on a white plate.
    Sea Trout Piccata is a quick and easy weeknight meal that's nutritious and tasty.

    To compliment the Sea Trout Piccata,  we served it with Lemon and Spinach Orzo. This recipe I will post later.

    This is an ideal weeknight dish that is quick and nutritious! Don't have saltwater sea trout? Use another mild seafood in its place.

    If you enjoy seafood, you'll love these recipes

    Mediterranean Cod with Roasted Vegetables and Goat Cheese

    Shrimp Stir Fry Italian Style - Appetizing one-pan Meal

    Sheepshead - A Very Fine Catch for Fish Chowder 

    This is just a sampling of the delicious seafood recipes we on the blog. Check them out!

    Tutti a tavola è pronto!

    Un caro saluto e alla prossima.
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    Sea Trout Piccata on a white plate with orzo spinach pasta, lemon wedges, capers, and green parsley.

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    Sea Trout Piccata

    This is a wonderful seafood dish you can make throughout the week and it takes no time at all. The spotted sea trout is a mild flavored fish that takes on the flavor of the salty capers, the citrusy brine, and the rich butter. It isn't heavy on calories, it's delightfully light and flavorful.

    Spotted Sea Trout Piccata

    A delicious spotted seatrout recipe that has a light bright sauce that works ideally with mild flavored fish such as saltwater sea trout.
    5 from 10 votes
    Print Pin Rate
    Course: main dish, seafood
    Cuisine: American, French, Italian
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Total Time: 20 minutes
    Servings: 4
    Calories: 1149kcal
    Author: Marisa Franca at All Our Way
    As An Amazon Associate I earn from qualifying purchases.

    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
    • ¼ cup dry white wine
    • 3 Tbsp. fresh lemon juice
    • 1 Tbsp. capers drained and rinsed with water
    • 3 Tbsp. unsalted butter
    • ½ tsp. freshly ground black pepper
    • ¼ tsp. sea salt
    • 2 Tbsp. minced fresh parsley

    Instructions

    • 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 the Lemon and Spinach Orzo because I felt it a perfect companion for this dish.

    Notes

    • In the Friuli-Venezia Giulia region, the garnish is often sprinkled around the plate rather than on top of the dish. This way, a person can taste as much or as little of the added flavor he or she wants.

    Nutrition

    Serving: 4g | Calories: 1149kcal | Carbohydrates: 2g | Protein: 141g | Fat: 59g | Saturated Fat: 14g | Cholesterol: 418mg | Sodium: 581mg | Potassium: 2517mg | Vitamin A: 1285IU | Vitamin C: 17.5mg | Calcium: 308mg | Iron: 10.8mg

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      I’m Marisa Franca, a home chef, food writer, and photographer who believes that you can make gourmet quality food at home with simple seasonal ingredients. I’m passionate about family, food, friends, everything Italian, and happy endings.

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