Lunch: Crispy Trout with Warm Parsley-Caper Vinaigrette Recipe | Myrecipes

Recipe by Cheryl Sternman Rule Sustainable Choice. Look for farm-raised lake trout, an environmentally friendly choice. If you can't fit all four fillets in one pan, divide the oil in half and cook in batches of two.

This recipe includes superfoods such as:

Lemon

Health benefits of Crispy Trout with Warm Parsley-Caper Vinaigrette Recipe | Myrecipes

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

1/2 cup chopped fresh flat-leaf parsley
2 tablespoons olive oil, divided
1 tablespoon grated lemon rind
1 1/2 tablespoons fresh lemon juice
1 tablespoon capers, drained and chopped
4 (6-ounce) trout fillets
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 lemon wedges (optional)

Instructions

Combine parsley, 1 tablespoon oil, rind, juice, and capers in a small bowl, stirring with a whisk.
Heat a large cast-iron skillet over medium-high heat. Sprinkle fish evenly with salt and pepper. Add remaining 1 tablespoon oil to pan; swirl to coat. Arrange fish, skin side down, in pan; cook 5 minutes. Turn; cook 1 minute or until fish flakes easily when tested with a fork. Remove fish from pan. Add parsley mixture to pan; cook 30 seconds, stirring constantly. Spoon parsley mixture over fish. Serve with lemon wedges, if desired.

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