Entrée: France – Truite aux câpres et pignons (Trout with Capers and Pine Nuts)

Serving Size: 2

Approximate Time

Prep 10 min

Cook 15 min

Total 25 min

Ingredients

2 trout fillets, about 12 oz total (340 g total)
Salt and pepper to taste
2 tbsp (15 g) all-purpose flour
2 tbsp (30 ml) olive oil
2 tbsp (28 g) unsalted butter
1 / 4 cup (35 g) capers, rinsed and drained
1 / 4 cup (30 g) pine nuts
Juice of 1 lemon
2 tbsp (8 g) fresh dill, chopped

Instructions

1. **Prepare the Trout**: Season the trout fillets with salt and pepper, then dredge lightly in flour.
2. **Cook the Trout**: Heat olive oil in a skillet over medium-high heat. Add the trout fillets, skin-side down, and cook for 3-4 minutes on each side or until golden and cooked through. Remove from the skillet and set aside.
3. **Prepare the Sauce**: In the same skillet, melt butter. Add capers and pine nuts, cooking until the pine nuts are lightly toasted. Stir in lemon juice and dill.
4. **Serve**: Pour the caper and pine nut sauce over the trout and serve immediately with your choice of side dishes.