Trout with Capers is a dish that’s both elegant and wonderfully straightforward, making it perfect for either a cosy midweek dinner or a light weekend lunch. It brings together a handful of wholesome ingredients to create something vibrant, fresh, and full of flavour — all without too much fuss in the kitchen.
At the heart of this dish are the trout fillets. Trout is a mild, slightly sweet fish that cooks quickly and pairs beautifully with a variety of seasonings. Whether you leave the skin on or prefer it skinned, trout holds its shape well when pan-fried and develops a lovely, delicate texture. Its subtle flavour makes it an ideal match for sharper or tangier ingredients — and that’s where the capers come in.
Capers, though small, are mighty in flavour. Their salty, tangy bite cuts through the richness of the fish and adds a zesty punch that lifts the whole dish. They’re often used in Mediterranean cooking for exactly this reason — they enhance rather than overpower, and just a small handful can make a big difference.
The addition of a glass of white wine adds another layer of complexity. As it sizzles in the pan, the wine helps deglaze it — picking up all the caramelised goodness left from the fish — and reduces to form a delicate, flavourful sauce. It gives the dish a gentle acidity that balances the buttery richness perfectly.
Speaking of butter, this dish wouldn’t be complete without it. A knob of butter, combined with a splash of olive oil, creates the perfect base for pan-frying the trout. The butter adds a lovely richness, while the olive oil helps to prevent it from burning and adds a slightly fruity note of its own.
To finish it off, a handful of freshly chopped parsley adds freshness and a pop of colour. Parsley’s light, peppery flavour complements the other ingredients and rounds everything out beautifully.
Trout with Capers is often served with simple sides like new potatoes, buttered vegetables, or a crisp salad. These accompaniments don’t compete with the main flavours but help complete the meal in a comforting and satisfying way.
Trout with Capers
Ingredients
- 4 medium trout fillets
- 1 glass white wine
- 1 bunch parsley chopped
- 50 g capers
- 1 knob butter
- 1 tbsp olive oil
Instructions
- Melt the butter and olive oil in a large frying pan until it sizzles.1 knob butter, 1 tbsp olive oil
- Put the trout – skin (or skinned) side down – and fry for 1 minute.4 medium trout fillets
- Flip and fry for about 4 minutes.
- Turn and fry again for 4 minutes.
- Turn once more and fry for a further minute until the fish is cooked and hot.
- Remove the fish, keep it warm and add the glass of wine, capers and chopped parsley to the pan.1 glass white wine, 50 g capers, 1 bunch parsley
- Scrape the residue from the frying pan and stir the mixture thoroughly.
- Pour the sizzling juices over the fish and serve with some new potatoes and buttered veg or a salad.
16 comments
The trout was so flaky and moist, and the sauce was full of flavour.
Great balance of flavours, and it cooked so quickly.
One of those meals that tastes far more impressive than the effort it takes.
I served it with a green salad and crusty bread to mop up the juices — can’t go wrong with this one.
Cooked this for my partner and got a big thumbs up.
Served mine with buttery new potatoes — perfection.
I loved how easy it was — no complicated steps, just good food.
I used skin-on trout fillets and they crisped up beautifully in the pan. The butter and olive oil combo gave such a rich base flavour.
The capers gave it such a nice kick, and the white wine sauce brought everything together. This might be my new favourite way to cook trout.
Quick, tasty, and it looked quite fancy on the plate too.
Loved the contrast of flavours — buttery, tangy, herby. Just yum.
I served it with steamed veg and it felt very wholesome and satisfying.
So simple but packed with flavour. The fish was perfectly tender, and I loved how the parsley brightened it all up.
The instructions were easy to follow, and the end result was delicious.
I’m not usually a fan of capers, but they worked so well in this dish. Really cut through the richness of the fish and added that extra zing.
A lovely, light meal.