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.
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: main dish, seafood
Cuisine: American, French, Italian
Servings: 4
Calories: 1149kcal
- 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
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.
- 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.
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