“If you are fishing nearby, there’s nothing better than bringing along a little lemon, olive oil and fresh herbs, and cooking your own pan-fried trout right in the skillet,” Julie said. Here’s a recipe she likes.
1 large or 2 small fresh trout, cleaned and filleted
1 teaspoon salt, plus more for seasoning fish
½ teaspoon freshly ground black pepper, plus more for seasoning fish
¼ cup flour
6 tablespoons butter, divided
Juice of one lemon
1 tablespoon capers
Season the trout fillets with salt and pepper. Mix together the flour, salt and pepper in a shallow dish. Lightly coat the fish with the flour mixture. Heat three tablespoons of butter in skillet over medium-high heat on a grill, or grate, over a medium-heat fire. Place the fillets flesh side down in the skillet and cook for 5 minutes. Turn over and cook for another 3-to-5 minutes. Transfer to a plate. Melt the remaining 3 tablespoons of butter in the skillet over medium heat. Stir in the lemon juice and capers. Pour the sauce over the trout and serve. Makes two servings.