Grilled Trout with Brown Butter and Capers
Why this recipe works
- Crisp skin, tender fish: Drying the trout well and grilling it skin-side down helps the skin crisp while the flesh cooks quickly and gently.
- Richness with lift: Brown butter brings nutty depth, while lemon and capers cut through the richness with sharp, briny contrast.
- Fast finishing sauce: The sauce comes together in the time it takes the fish to grill, keeping the recipe practical for a quick dinner.
Get the most out of this recipe
Texture tips
- For crisp skin: Pat the trout thoroughly dry before oiling, then leave it undisturbed until the skin releases easily from the grill.
- Keep the flesh moist: Remove the fish as soon as it flakes at the thickest part; trout is delicate and can dry out if left on the heat too long.
Ingredient notes
- Choose skin-on trout: Skin-on fillets are best here because the skin protects the flesh from direct heat and adds a crisp contrast.
- Adjust the lemon: Add lemon gradually to the brown butter so the sauce stays balanced rather than sharply acidic.
- Capers add the seasoning: Capers bring both saltiness and tang, so taste the sauce before adding any extra seasoning.
Common mistakes
- Watch the brown butter closely: Take the butter off the heat as soon as it smells nutty and turns golden with brown flecks; it can darken quickly.
- Avoid an overly fierce grill: Medium-high heat gives the skin time to crisp without scorching before the fish is cooked through.
Serving ideas
- Serve with simple sides: Boiled new potatoes, steamed green beans, asparagus, or a crisp green salad work well with the buttery, lemony sauce.
- Finish fresh: Parsley keeps the dish bright, while extra lemon at the table lets each person sharpen the sauce to taste.
Equipment you'll need
Ingredients
Instructions
- Heat the grill to medium-high. Pat the trout dry, then rub all over with the olive oil and season with the fine sea salt and black pepper. Finely chop the fresh parsley and cut the lemon in half.
- Place the trout skin-side down on the grill and cook for 3 to 5 minutes, until the skin is crisp and releases easily. Carefully turn and grill for 1 to 3 minutes more, until just cooked through and the flesh flakes at the thickest part. Transfer to warm plates, skin-side up.
- Meanwhile, melt the unsalted butter in a small saucepan over a medium heat and cook, swirling, for 3 to 5 minutes until it smells nutty and turns golden with brown flecks. Take off the heat and stir in the capers, then squeeze in the juice from half the lemon. Taste and add a little more lemon juice if you like it sharper.
- Spoon the warm brown butter and capers over the trout and scatter over the fresh parsley. Serve straight away with the remaining lemon half for squeezing at the table.
Recipe notes
Tips
- For the crispest skin, make sure the trout is thoroughly dry before oiling and grilling, and avoid moving it until it releases easily.
- Brown butter can go from golden to burnt quickly, so keep the heat moderate and take it off the hob as soon as it smells nutty and turns amber.
- If serving anyone who is pregnant, elderly, or immunocompromised, cook the trout until piping hot throughout.
Substitutions
- Replace Fresh parsley with Fresh dill for a more aniseed, classic fish finish.
- Replace Lemon with Lime for a slightly sharper, more aromatic citrus note.
- Replace Capers with Pickled onions, finely chopped, for a milder tang and crunch.
Storage
- Refrigerate up to 2 days
- Cool leftovers quickly, then refrigerate in an airtight container. Reheat gently in a 160°C (320°F) oven until piping hot, or flake cold trout into a salad; warm the sauce separately on a low heat so it does not split.
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Recipe overview
- Servings: 2 servings
- Total time: 25min (20min active)
- Difficulty: Easy
- Cuisine: French
-
Allergens:
Fish Milk
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