• 1 large or two small skin-on fish fillets, about 8 ounces (rainbow

  • trout, small salmon, brown trout)

  • 1 t Kosher salt

  • pinch Ground black pepper

  • 1/3 c Flour for dredging

  • 2 T Canola oil

  • 3 T butter

  • 1 T capers, drained

  • 1 lemon juice


Heat a heavy pan over medium high heat.

Season fish on meat side with salt and pepper. Lightly dredge fish in flour and shake off excess.

When pan is good and hot, add Canola oil followed immediately by 1 tablespoon butter. As soon as foaming subsides, place fish in pan with the skin side down. Jiggle pan for the first 10 seconds to

keep the fish from sticking. Cook until golden crust forms on meat. Carefully turn fish away from

you and again jiggle pan for the first few seconds. Cook until skin turns golden brown. Remove to a

warm plate.

Pour out the cooking fat, add remaining butter and quickly fry the capers. Remove pan from the heat,

add lemon juice to pan and swirl. Pour sauce over the fish and serve.



Prep Time


Cook Time



WW Points

Alton Brown's Good Eats

Source 200491916333