Trout with a Lemon Garlic Caper Sauce

I love capers. I love how salty they are. Combined with lemon, garlic, and butter this is a really easy fast sauce that can be used over so many meats. But I like it the best over trout or salmon. . Trout and salmon both have scale-less skins so if you get the skin nice and crispy it is delicious to eat. But you can also, of course, pull the skins off before serving.

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Trout with a Lemon Garlic Caper Sauce

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Trout Filets - (I used one large filet and cut it into smaller portions to make cooking easier)

Salt

Oregano

Garlic Pepper

Olive Oil

Lemon Garlic Caper Sauce

1 Whole Fresh Lemon

1 Small Jar of capers

6 cloves of garlic - chopped fairly fine

1/2 stick of cold butter

Season your filets generously with the oregano, salt, and pepper. Let the seasoned filets rest for a few minutes to allow the seasonings to set in. Drizzle the olive oil into the pan and heat. When the pan is hot but before the oil smokes place the filets in the pan meat side down. Saute briefly without moving the filets. Once you can see the meat starting to cook a little up the sides. Gently turn the filets over. Keep on a fairly high heat as you want the skins to get as crispy as you can. Remove the pan from the heat and cover. Let the filets sit in the covered pan for a minute or two until the filets are done to your liking.

While the filets are resting juice the whole lemon making sure not to get any seeds in the juice.

Then remove the filets from the pan. Leave all the oil in the pan but remove any skin that might have stuck to the pan. Deglaze the pan with the lemon juice and jar of capers and caper sauce. If you want the sauce a little less tart, you can drain the capers first but I liked it with all of it tossed in. Add in your garlic and sauté until the garlic softens but does not brown. Remove from the heat and stir in your butter. You do this step off of the heat with cold butter as the butter will make the sauce nice and creamy as the butter slowly dissolves.

Then simply pour over the fillets and serve immediately. I served this over wilted spinach but this can go great with a variety of sides.