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.
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
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.
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.
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.
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.
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.
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.
4 servings