1 1/2 lbs rainbow trout or arctic char – 2 large fish fillets with skin on the bottom

2 tablespoons olive oil more, if needed

½ teaspoon salt to taste

¼ teaspoon ground pepper

4 freshly minced garlic cloves

2 tablespoons capers (optional)

3 tablespoons lemon juice freshly squeezed

2 tablespoons dry white wine

2 tablespoons butter

2 tablespoons fresh parsley chopped


Season the top of fish fillets with salt and pepper. Fish fillets will have skins on the bottom – no need to season the skins.

In a large skillet (large enough to fit 2 fish fillets), heat 2 tablespoons of olive oil on medium heat. Add fish fillets skin side up – flesh side down. Cook the flesh side of the fish for about 3-5 minutes on medium heat until lightly browned.

Flip the fillets over to the other side, skin side down (add more oil, if needed). Cook for another 2-4 minutes on medium heat.

Remove the skillet from heat, close with the lid, and let the fish sit for 5-10 minutes, covered, in the skillet, until flaky and cooked through completely.

After the fish is cooked through, off heat, using spatula, carefully remove fillets to the plate, separating the fish from the skin.

Add diced garlic, capers, lemon juice, and white wine to the same pan with oil. Cook on medium-low heat for about 2 minutes, until garlic softens a bit. Remove from heat. Add parsley, and butter, off heat, to the sauce, stirring, until the butter melts and forms a creamy mixture.

Add fish to the pan, spoon sauce over the fish. Plate the fish, top with the sauce, and serve.