Trout in Lemon-Caper Sauce

Our delicious trout dish is light and flavorful. It pairs well with Peter Vella Chardonnay.

Ingredients (serves 2)

½ cup	Flour
½ tsp.	Salt
½ tsp.	Pepper
2	Trout, about ½ lb. each, cleaned, scales and head removed
1 Tbsp.	Olive oil
2 Tbsp.	Lemon juice
3 Tbsp.	Butter
2 Tbsp.	Capers, roughly chopped
Salt and pepper to taste

Directions

Preheat oven to 250 degrees F.
In a small bowl, mix together flour, ½ teaspoon of salt and ½ teaspoon of pepper.
Spread flour mixture onto a large plate.
Lay trout flat, with skin on one side.
Coat each side in flour mixture. Repeat with other trout.
In a large skillet, over medium-high heat, add the olive oil.
Add the trout skin side down and cook for three minutes.
Turn trout over and cook for two minutes more.
Remove from skillet, and place on baking dish skin side up and keep warm in the oven.
Using the same skillet over medium-high heat add the lemon juice and let cook until reduced by half.
Turn off heat and quickly mix in butter and capers.
Remove trout from the oven. Remove skin and discard.
Serve trout, with browned side up and desired amount of caper sauce.

This trout recipe pairs perfectly with our Chardonnay, which has a refreshing, fruit-forward style, accented by notes of green apple and pear.