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Lemon Caper Trout
Fresh trout stuffed with lemon slices, capers, onions and butter, then baked or grilled in a foil packet for easy cleanup and bright, savory flavor.
Course: Entrée
Cuisine: American
Ingredients
- Fresh trout (whole, cleaned)
- Salt and pepper, to taste
- Sliced onions
- Sliced lemons
- Capers
- Butter (several pats)
Instructions
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Prepare the trout by cleaning and gutting it; you may remove the head and tail or leave them on depending on preference. Pat the fish dry and season the cavity and both sides with salt and pepper.
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Stuff the cavity with a few thin slices of onion and lemon, a small spoonful of capers, and several pats of butter. Use enough aromatics so each bite gets a balance of citrus and briny flavor.
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Wrap the fish securely in heavy-duty aluminum foil to create a packet. If baking, place the packet on a baking sheet and cook in a preheated 375°F (190°C) oven for about 25 minutes, or until the flesh flakes easily with a fork.
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To grill, set the grill to medium-high heat. Place the foil packet on the grate and cook for 20–25 minutes, turning once halfway through to ensure even heat. Carefully open the packet to avoid escaping steam.
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Serve the trout hot, spooning the pan juices and softened lemons over the fish. Pair with simple sides like roasted vegetables, a green salad, or steamed rice. Enjoy!