Rainbow Trout with Buttery Lemon-Caper Cream Sauce recipe

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Ingredients

cooking spray
1 lemon, zested and halved
3 (4 ounce) fillets rainbow trout
salt and ground black pepper to taste
2 tablespoons butter
2 tablespoons Dijon mustard
1 pinch dried marjoram
1 pinch dried tarragon
1 ½ tablespoons sour cream
2 teaspoons capers
1 pinch dried parsley flakes, or to taste

Nutrition Info

238.4 calories
carbohydrate: 7 g
cholesterol: 84.7 mg
fat: 14.6 g
fiber: 2.1 g
protein: 21.3 g
saturatedFat: 7.3 g
servingSize: -
sodium: 469.4 mg
sugar: 0.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Line a baking dish with aluminum foil and spray with cooking spray.

  2. Juice 1/2 the lemon and cut the other half into 6 thin slices. Place slices in 3 columns of 2 into the prepared baking dish.

  3. Season trout with salt and pepper. Place each fillet, skin-side down, over 2 of the lemon slices in the baking dish.

  4. Bake in the preheated oven until trout flakes easily with a fork, about 15 minutes.

  5. Melt butter in a small saucepan over medium-high heat. Add Dijon mustard, stir. Add the lemon juice, marjoram, and tarragon. Cook and stir until flavors meld, about 2 minutes. Reduce heat to medium-low. Add sour cream and capers. Stir until sauce is smooth but capers are not yet cooked through, about 2 minutes more. Reduce heat to low and let sauce sit until trout is baked.

  6. Place each piece of trout on a plate and garnish with the lemon slices. Pour sauce evenly on top. Sprinkle lemon zest and parsley over the sauce.

Recipe Yield

3 fillets

Recipe Note

I'm an amateur cook who likes to experiment. I made this rainbow trout recipe up along with my 12-year-old son who is finding his own love for cooking. It's special to me because we did that, together, in our kitchen: father and son time. I serve it on sauteed spinach and potatoes. It is my very own recipe.

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