Pan-Seared Trout Grenobloise

Prep time: 10 min | Cook time: 15 min | Servings: 2

This French bistro classic balances buttery richness with the sharp pop of capers and fresh citrus. A bright, sophisticated dish that brings the elegant flair of a Parisian brasserie straight to your home kitchen.

Ingredients

Main Component

• 2 Rainbow Trout or Branzino fillets, skin-on (approx. 340g / 12 oz)

• 30g (1/4 cup) All-purpose flour, for dredging

• 2g (1/2 tsp) Fine sea salt

• 1g (1/4 tsp) Black pepper

• 30ml (2 tbsp) Neutral oil (grape-seed or canola)

Grenobloise Sauce

• 60g (4 tbsp) Unsalted butter, cubed

• 30g (2 tbsp) Non-pareil capers, drained

• 1 Lemon, supreme (segments cut into small pieces)

• 15g (1 tbsp) Shallot, finely minced

• 5g (1 tbsp) Fresh parsley, finely chopped

Garnish

• 1 Lemon, sliced into rounds

• 5g (handful) Microgreens or radish sprouts

• 1 pinch Flaky sea salt

Instructions

1. Pat 340g (12 oz) fish fillets dry. Season with salt and pepper, then lightly dredge skin-side only in 30g (1/4 cup) flour.

2. Heat 30ml (2 tbsp) oil in a large skillet over medium-high. Place fish skin-side down; press gently for 3-4 minutes until crispy.

3. Flip the fish carefully and cook for 1 additional minute. Remove from pan and set aside on a warm plate.

4. Wipe the skillet clean. Add 60g (4 tbsp) butter over medium heat, swirling until it begins to foam and turn golden brown.

5. Stir in 15g (1 tbsp) minced shallots and 30g (2 tbsp) capers. Cook for 30 seconds until the shallots soften slightly.

6. Remove from heat. Stir in the lemon segments and 5g (1 tbsp) parsley to create a warm emulsion.

7. Spoon the brown butter sauce and capers generously over the fish fillets.

8. Garnish with fresh lemon rounds, a handful of microgreens, and a pinch of flaky sea salt. Serve immediately.