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Heat rice bran or butter oil in large skillet, sauté pan, or Dutch oven over medium-high heat.
Evenly season trout fillets with salt and pepper. Add fillets in single layer to skillet, skin side up, and allow to cook, undisturbed, about 3 minutes. Gently flip fish, and sear about 2 minutes, or until just cooked through. (Try to flip the fish only once to prevent breakage.)
While fish is cooking, heat olive oil in large sauté pan at just below medium-high heat. Add garlic, lemon, and tomatoes, and sauté 3–4 minutes, until tomatoes start to soften. Add olives and capers, and sauté 2 minutes more (bursting some tomatoes), until everything is hot and tender.
Add tomato mixture to serving plates, and arrange fillets on top. Squeeze lemon over all, and garnish with parsley, if using.
- Calories 470
- Carbohydrate Content 9 g
- Cholesterol Content 135 mg
- Fat Content 26 g
- Fiber Content 2 g
- Protein Content 48 g
- Saturated Fat Content 4.5 g
- Sodium Content 440 mg
- Sugar Content 4 g