Golden, flaky trout fillets are coated in finely chopped hazelnuts and crisped to perfection. The nutty crust pairs like a dream with a silky brown butter caper sauce, bringing richness, acidity, and saltiness to every bite. Simple to prepare yet undeniably elegant.
Yields4 ServingsPrep Time20 minsCook Time20 minsTotal Time40 mins
For the Trout
4trout fillets (skin-on or off, 5–6 oz each)
Salt and pepper, to taste
½cuphazelnuts, finely chopped or pulsed in a food processor
¼cuppanko breadcrumbs (optional, for added crispiness)
1tbspchopped fresh parsley
1tsplemon zest
1egg
2tbspall-purpose flour
2tbspolive oil or unsalted butter, for pan-searing
For the Brown Butter Caper Sauce
4tbspunsalted butter
1tbspcapers, drained
Juice of ½ lemon (plus zest, optional)
1tspchopped parsley or chives (optional garnish)
Pinch of salt and freshly cracked pepper
Suggested Sides
Garlic mashed potatoes or herbed quinoa
Sautéed green beans with almonds
Roasted carrots with dill and lemon
Prep the Hazelnut Crust
1
In a shallow bowl, combine finely chopped hazelnuts, panko (if using), lemon zest, and parsley.
Set up a dredging station with:
Plate 1: seasoned flour
Plate 2: beaten egg
Plate 3: hazelnut mixture
Coat the Trout
2
Pat trout fillets dry with paper towels and season with salt and pepper.
Dredge each fillet in flour, dip in egg, then press into the hazelnut mixture to coat well.
Pan-Sear the Trout
3
Heat olive oil or butter in a large skillet over medium heat.
Cook trout skin-side down first (if skin-on), for 3–4 minutes, until golden and crisp.
Carefully flip and cook another 2–3 minutes, or until the fish flakes easily with a fork.
Transfer to a warm plate and tent with foil while making the sauce.
Make the Brown Butter Caper Sauce
4
In a small saucepan, melt butter over medium heat.
Cook until it foams and turns golden brown, with a nutty aroma—about 3–4 minutes.
Stir in capers and lemon juice. Let bubble for 30 seconds.
Season with salt and pepper to taste.
Optional: add a pinch of zest or chopped herbs for brightness.
Serve
5
Plate trout fillets with your choice of sides.
Spoon the warm brown butter sauce over each portion.
Garnish with fresh parsley, chives, or lemon wedges.
Tips for Success
6
Watch the butter carefully—it can burn quickly after it browns.
Toast your hazelnuts lightly beforehand for deeper flavor.
If trout isn’t available, this works beautifully with arctic char, salmon, or snapper.
Wine Pairing
7
A Chardonnay (preferably oaked) or Pinot Gris makes a beautiful companion to this dish. Both complement the nuttiness and the butter without overpowering the fish.
Ingredients
For the Trout
4trout fillets (skin-on or off, 5–6 oz each)
Salt and pepper, to taste
½cuphazelnuts, finely chopped or pulsed in a food processor
¼cuppanko breadcrumbs (optional, for added crispiness)
1tbspchopped fresh parsley
1tsplemon zest
1egg
2tbspall-purpose flour
2tbspolive oil or unsalted butter, for pan-searing
For the Brown Butter Caper Sauce
4tbspunsalted butter
1tbspcapers, drained
Juice of ½ lemon (plus zest, optional)
1tspchopped parsley or chives (optional garnish)
Pinch of salt and freshly cracked pepper
Suggested Sides
Garlic mashed potatoes or herbed quinoa
Sautéed green beans with almonds
Roasted carrots with dill and lemon
Directions
Prep the Hazelnut Crust
1
In a shallow bowl, combine finely chopped hazelnuts, panko (if using), lemon zest, and parsley.
Set up a dredging station with:
Plate 1: seasoned flour
Plate 2: beaten egg
Plate 3: hazelnut mixture
Coat the Trout
2
Pat trout fillets dry with paper towels and season with salt and pepper.
Dredge each fillet in flour, dip in egg, then press into the hazelnut mixture to coat well.
Pan-Sear the Trout
3
Heat olive oil or butter in a large skillet over medium heat.
Cook trout skin-side down first (if skin-on), for 3–4 minutes, until golden and crisp.
Carefully flip and cook another 2–3 minutes, or until the fish flakes easily with a fork.
Transfer to a warm plate and tent with foil while making the sauce.
Make the Brown Butter Caper Sauce
4
In a small saucepan, melt butter over medium heat.
Cook until it foams and turns golden brown, with a nutty aroma—about 3–4 minutes.
Stir in capers and lemon juice. Let bubble for 30 seconds.
Season with salt and pepper to taste.
Optional: add a pinch of zest or chopped herbs for brightness.
Serve
5
Plate trout fillets with your choice of sides.
Spoon the warm brown butter sauce over each portion.
Garnish with fresh parsley, chives, or lemon wedges.
Tips for Success
6
Watch the butter carefully—it can burn quickly after it browns.
Toast your hazelnuts lightly beforehand for deeper flavor.
If trout isn’t available, this works beautifully with arctic char, salmon, or snapper.
Wine Pairing
7
A Chardonnay (preferably oaked) or Pinot Gris makes a beautiful companion to this dish. Both complement the nuttiness and the butter without overpowering the fish.
Notes
Hazelnut-Crusted Trout with Brown Butter Caper Sauce
