Pan-Roasted Trout with Lemon-Oregano Sauce
Sicily, Italy’s island jewel in the Mediterranean, is a seafood lover’s paradise. Here, we bring the flavors home with a recipe that features trout prepared with the island’s classic ingredients, including fennel, lemon and fresh oregano.
Ingredients
- 3 Tbs. extra-virgin olive oil
- 1 fennel bulb, trimmed, cored and thinly sliced
- 1 lemon, thinly sliced, plus fresh lemon juice to taste
- 2 garlic cloves, minced
- 3/4 cup (6 fl. oz./180 ml) white wine
- 4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter, cut into pieces
- 2 Tbs. coarsely chopped fresh oregano
- 2 Tbs. capers
- Kosher salt and freshly ground pepper
- 2 lb. (1 kg) skin-on trout fillets
Directions
In a sauté pan over medium heat, warm 2 Tbs. of the olive oil. Add the fennel and lemon slices and cook, stirring occasionally, until tender, about 6 minutes. Add the garlic and cook, stirring occasionally, until fragrant, about 1 minute. Add the wine and simmer until reduced by half, about 3 minutes, then stir in the butter, oregano and capers. Season to taste with salt, pepper and lemon juice. Remove from the heat, cover and set aside in a warm place.
Season the trout lightly with salt and pepper. In a large fry pan over medium-high heat, warm the remaining 1 Tbs. olive oil. Working in batches if necessary, add the trout, skin side up, and cook until the fish is browned on the bottom, 2 to 3 minutes. Using a wide spatula, turn the fish over, reduce the heat to medium and cook until the fish is barely opaque in the center, 2 to 4 minutes more. Transfer the trout to a serving platter, skin side up, and pour the sauce over the top. Serve warm. Serves 4.
Williams Sonoma Test Kitchen