Steelhead Trout & Lemon-Caper Sauce
- 15m Prep Time
- 20m Cook Time
- 35m Ready In
Pan-seared steelhead trout fillets with a tangy lemon-caper sauce, served over orzo pasta with sautéed zucchini and bell pepper. A quick and flavorful weeknight dinner.
Ingredients
- 2 Skin-On Steelhead Trout Fillets
- 113 g Orzo Pasta
- 2 clove Garlic
- 1 Lemon
- 1 Zucchini
- 1 Red, Yellow, Or Orange Bell Pepper
- 1 bunch Parsley
- 29.6 ml Butter
- 14.8 ml Capers
- 29.6 ml All-Purpose Flour
- 14.8 ml Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
- 29.6 ml Fromage Blanc Or Crème Fraîche
Nutrition (per serving, estimated)
Estimated based off 8 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 367 mg
- Iron: 6.71 mg
- Magnesium: 90.5 mg
- Phosphorus: 472 mg
- Potassium: 1320 mg
- Zinc: 2.77 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 2 Skin-On Steelhead Trout Fillets
- 113 g Orzo Pasta
- 2 clove Garlic
- 1 Lemon
- 1 Zucchini
- 1 Red, Yellow, Or Orange Bell Pepper
- 1 bunch Parsley
- 29.6 ml Butter
- 14.8 ml Capers
- 29.6 ml All-Purpose Flour
- 14.8 ml Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
- 29.6 ml Fromage Blanc Or Crème Fraîche
Let's Cook
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Step 1.
Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high.
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Step 2.
Wash and dry the fresh produce. Quarter the zucchini lengthwise, then cut crosswise into 1/2-inch pieces. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds. Roughly chop the parsley leaves and stems.
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Step 3.
Add the pasta to the pot of boiling water. Cook, uncovered, 7 to 9 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
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Step 4.
Meanwhile, in a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the zucchini pieces, sliced pepper, and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until slightly softened. Turn off the heat. Transfer the cooked vegetables to the pot of cooked pasta. Add the fromage blanc or crème fraîche and a drizzle of olive oil; stir to thoroughly combine. Taste, then season with salt and pepper if desired. Cover to keep warm. Wipe out the pan used to cook the vegetables.
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Step 5.
Pat the fish dry with paper towels; season with salt and pepper on both sides. On a large plate, combine the flour and spice blend. Working one piece at a time, thoroughly coat the seasoned fish in the seasoned flour.
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Step 6.
In the same pan, heat 2 teaspoons of olive oil on medium until hot. Add the coated fish (tapping off any excess flour before adding), skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip the fish and add the butter, capers, and lemon juice (carefully, as the liquid may splatter). Cook, constantly spooning the mixture over the fish, 1 to 2 minutes, or until the fish is coated and cooked through. Turn off the heat. Serve the cooked fish and sauce over the finished pasta. Garnish with the chopped parsley. Enjoy!