Pan-Fried Trout with Lemon-Caper Asparagus

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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.