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7Ingredients
30Minutes
120Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1/3 cup all purpose flour
- 1/2 tsp. fine sea salt
- 4 trout fillets (4- to 6-ounce butterflied, head and tail removed)
- 3 Tbsp. unsalted butter (divided)
- 2 Tbsp. lemon juice
- 1/2 tsp. grated lemon zest
- 2 Tbsp. capers
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NutritionView More
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120Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories120Calories from Fat80 |
| % DAILY VALUE |
| Total Fat9g14% |
| Saturated Fat5g25% |
| Trans Fat |
| Cholesterol25mg8% |
| Sodium420mg18% |
| Potassium25mg1% |
| Protein1g |
| Calories from Fat80 |
| % DAILY VALUE |
| Total Carbohydrate9g3% |
| Dietary Fiber0g0% |
| Sugars0g |
| Vitamin A6% |
| Vitamin C8% |
| Calcium2% |
| Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(5)
Rabens 3 years ago
Perfect recipe though possible I used a littler more butter than it called for. Can’t go wrong with more butter! Also, salted fish itself before dredging in flour because I wanted to make sure the fish got enough seasoning. Will definitely make again.
Lisa S 4 years ago
This turned out great. It was quick easy and flavorful. I added fresh thyme to the butter and capers. I also sauted shallots in the butter and added a little garlic powder to the salt pepper and flour mixture It turned out better than expected. I will make this again. I used rainbow trout
reed 5 years ago
excellent was easy and fast followed recipe did not change anything will makes it again