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Trout in Lemon-Caper Sauce

Trout in White Wine

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

Ingredients (serves 2)

½ cupFlour
½ tsp.Salt
½ tsp.Pepper
2Trout, 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


  • 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.

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