Crispy Trout with Warm Parsley-Caper Vinaigrette

• Gluten free
• Paleo

• Seafood

  • 4 tbsp Trout, fillets

• Produce

  • 1/2 cup Flat leaf parsley, fresh
  • 4 tsp Lemon
  • 1 tbsp Lemon rind

• Condiments

  • 1 tbsp Capers
  • 1 1/2 tbsp Lemon juice, fresh

• Baking & Spices

  • 1/2 tsp Black pepper, freshly ground
  • 1/2 tsp Kosher salt

• Oils & Vinegars

  • 2 tbsp Olive oil

Found on myrecipes.com

Description

Directions

• Combine parsley, 1 tablespoon oil, rind, juice, and capers in a small bowl, stirring with a whisk. Heat a large cast-iron skillet over medium-high heat. Sprinkle fish evenly with salt and pepper. Add remaining 1 tablespoon oil to pan; swirl to coat. Arrange fish, skin side down, in pan; cook 5 minutes. Turn; cook 1 minute or until fish flakes easily when tested with a fork. Remove fish from pan. Add parsley mixture to pan; cook 30 seconds, stirring constantly. Spoon parsley mixture over fish. Serve with lemon wedges, if desired.