TROUT WITH OLIVES & BROWN BUTTER

TROUT WITH OLIVES & BROWN BUTTER image

Yield 4 servings

Number Of Ingredients 7

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8 trout fillets, skin on (about 2 pounds)
1 1/4 teaspoons olive oil
coarse salt & ground pepper
1 lemon, quartered and seeded
2 tablespoons butter
2 tablespoons, slivered, pitted olives
1 tablespoons small capers, drained & rinsed

Steps:

Heat broiler. Place trout fillets, skin side down on two baking sheets. Lightly rub top of fish with oil, season with salt and pepper. Broil one sheet at a time, 4 inches from heat; cook until fish is opaque and flakes wiht a fork, 6 to 8 minutes. In a small skillet over high heat, cook lemon wedges until browned on all cut sides, 1 to 2 minutes. Remove and set aside. Reduce heat to medium, melt butter until lightly brown with a nutty aroma, about 1 minute. Remove from heat. Add olives and capers; toss to coat. Immediately spoon sauce over fillets. Squeeze lemon wedges over top and serve.