Take 2 trout filets, rinse, pat dry, place skin side down on paper towel. Season both sides of the filets with sea salt, ground black pepper, sprinkle or press both sides with breadcrumbs, and top with a little paprika for color.
Heat sauté pan with olive oil and butter till hot. (Butter adds flavor but olive oil keeps from burning.
Carefully, lay filets skin side down into sizzling hot oil, cover the pan, and sauté 3 min or till fish begins to whiten around the edges. Add a little extra butter and olive oil, then flip filets, cover, let sizzle 30 sec, then add 1-2 Tbsps. capers, Kalamata olives, and 1/4 c white wine.
Cover again and sizzle for another 1-2 minutes or till looks white and flaky and all wine is evaporated.
**** The wine and capers infusing into fish is what makes this dish. After flipping, you want to sear the top of the fish and then add the capers and wine. If you have time, soak capers in water for 15-30 minutes before using to reduce the amount of salt from the brine. Even rinsing and changing the water a few times makes a difference. However, using them as they are is fine too, just a saltier flavor. When the capers fry, they become crisp.
The wine is the most important ingredient here because it takes away that slight after taste of fresh trout. It also helps moisten and make fish flaky. Letting the top of the fish finish sautéing until all liquid is absorbed allows the top to absorb all the flavors and turn a beautiful color.
This browned top makes a lovely presentation on the plate.
I serve it with a green vegetable, such as steamed asparagus. I cut a couple of inches off the thick white long stem in a diagonal cut. Then place the cut asparagus into a salted, simmering water about an inch deep in a sauce pan on high heat. Turn the heat down to high medium, cover, and let steam for 2 minutes. Take off stove, pierce with fork to see if tender enough, then if it is ready, then drain hot water carefully, and add cold water with a few ice cubes to stop the cooking. This keeps asparagus dark green and crisp instead of overdone and soggy.
In separate tiny sauté or sauce pan, or in microwave in small bowl, melt a 1-2 Tbsps. of butter. Once melted completely, then add the juice of 1/2 lemon. Add pepper to taste. Pour over the drained bowl of asparagus and serve.
The salt and butter infused asparagus makes a delightful colorful accompaniment to the fish. The two together completes the meal and is fast to make and perfect for a weeknight. Not only delicious and light, but also dietetic and provides protein for the evening.
For plating, I would place 4-5 asparagus in the middle of the plate and lay the trout skin side down on the diagonal from the middle of the plate out to the side. It looks simple and elegant. You can sprinkle minced fresh parsley on top and around the sides.
