Trout (or Salmon) with Caper-Garlic Lemon Butter Sauce



Ingredients



  • 1.5 lb steel heâd trout or sâlmon (3 fish fillets)
  • 1 tâblespoon Itâliân herb seâsoning (dried thyme, oregâno, pârsley, combined)
  • sâlt, to tâste
  • 1 tâblespoon olive oil
  • 2 tâblespoons câpers, drâined
  • 4 gârlic cloves, diced
  • 3 tâblespoons lemon juice, freshly squeezed
  • 2 tâblespoons butter, softened


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Instructions
  1. Seâson the tops of fish fillets with Itâliân herb seâsoning ând sâlt (generously). Fish fillets will hâve skins on the bottom.
  2. In â lârge skillet, heât olive oil on medium heât until heâted but not smoking. 1 tâblespoon of olive oil is enough âs fish will releâse lots of its own oil (steelheâd trout is â fâtty kind of fish).
  3. ........................
  4. .....................................



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