Entree: Italy – Trota alla Piccata con Broccoli Saltati (Trout Piccata with Sautéed Broccoli)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Total 30 min

Ingredients

- 4 trout fillets, approx. 6 oz (170 g) each
- 3 tbsp (43 g) salted butter, divided
- 2 tbsp (30 ml) olive oil, divided
- 1 lemon, juiced and zested (about 2 tbsp/30 ml juice)
- 2 tbsp (30 ml) capers, rinsed and drained
- 1 head broccoli, about 10 oz (280 g), cut into florets
- 2 tbsp (16 g) all-purpose flour, for dredging
- 2 cloves garlic, minced (about 2 tsp/10 g)
- Salt to taste
- Freshly ground black pepper to taste
- 2 tbsp (8 g) fresh parsley, chopped

Instructions

1. Season trout fillets with salt and pepper and lightly coat both sides with flour, shaking off excess.
2. In a large skillet over medium-high heat, warm 1 tbsp (15 ml) olive oil and 1 tbsp (14 g) butter. Add trout fillets skin-side down and cook 3–4 minutes until golden and crisp; flip and cook 2–3 minutes more until just done. Transfer to a warm plate.
3. In the same skillet, add remaining 1 tbsp (15 ml) olive oil and minced garlic; sauté 30 seconds until fragrant. Add capers and lemon juice, scraping up browned bits, then stir in remaining 2 tbsp (29 g) butter until melted and sauce is slightly thickened. Adjust seasoning with salt and pepper.
4. Meanwhile, in a separate skillet, heat 1 tbsp (15 ml) olive oil over medium heat. Add broccoli florets and sauté 6–8 minutes, stirring occasionally, until tender-crisp and lightly browned. Add a pinch of salt and toss with a little lemon zest.
5. Return trout to the sauce briefly to warm, spoon sauce and capers over fillets, and sprinkle with chopped parsley. Serve trout with the sautéed broccoli alongside.