Pan-Fried Trout with Lemon-Caper Asparagus

Name: Pan-Fried Trout with Lemon-Caper Asparagus
Ingredients: 8 4-ounce skinless trout fillets; 1 teaspoon kosher salt, divided; ¾ teaspoon freshly ground black pepper, divided; 1 cup fine cornmeal; 2 teaspoons lemon zest plus 2 tablespoons lemon juice (from 1 lemon); 6 tablespoons vegetable oil, divided; 1 bunch asparagus, trimmed; 1 tablespoon drained capers; 1 clove garlic, finely chopped; 2 tablespoons unsalted butter; 2 tablespoons chopped fresh flat-leaf parsley; Lemon wedges, for serving

3 steps

Updated at: Thu, 17 Aug 2023 05:09:46 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories723.4 kcal (36%)

Total Fat42.2 g (60%)

Carbs35 g (13%)

Sugars1.8 g (2%)

Protein49.5 g (99%)

Sodium691.4 mg (35%)

Fiber4.9 g (17%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

8 x 4 ounceskinless trout fillets

1 teaspoonkosher salt

divided

¾ teaspoonblack pepper

freshly ground, divided

1 cupfine cornmeal

2 teaspoonslemon zest

2 tablespoonslemon juice

6 tablespoonsvegetable oil

divided

1 bunchasparagus

trimmed

1 tablespoondrained capers

1clove garlic

finely chopped

2 tablespoonsunsalted butter

2 tablespoonsflat-leaf parsley

chopped, fresh

lemon wedges

for serving

Instructions

Step 1

Season trout with ½ teaspoon each salt and pepper. Stir together cornmeal and lemon zest on a large plate. (Use your fingers to stir the cornmeal and zest together to avoid clumping.) Add trout and turn to coat, pressing to adhere.

Step 2

2 Heat 2 tablespoons oil in a large nonstick skillet over medium-high. Add half the trout and cook, turning once, until golden brown, about 2 minutes per side. Transfer to a baking sheet and loosely tent with foil to keep warm. Repeat with 2 tablespoons oil and remaining trout; season trout with ¼ teaspoon salt.

Step 3

Wipe out skillet and add remaining 2 tablespoons oil. Add asparagus and cook, stirring occasionally, until tender and slightly blistered, about 4 minutes. Add capers, lemon juice, and garlic and cook, tossing, until fragrant, about 1 minute. Stir in butter and remaining ¼ teaspoon each salt and pepper; cook until butter is melted. Serve trout and asparagus topped with parsley, with lemon wedges on the side.