
Roasted Lemon and Caper Trout
So it is no secret that fish is incredibly nutritious for you, and a beautiful filet of trout is no exception! Trout is not only delicious it is also an excellent source of phosphorus, vitamin B-12, and potassium! With that being said, let us focus on creating a delectable dish to help highlight the mild nutty flavor of trout! Trust me, you will not be disappointed with this dish!
Ingredients
2 trout fliets
1 lemon and lemon zest
1/2 cup dry white wine
1 tbs capers drained
2 tbs butter
1 tbs EVOO
1 ear of sweet corn in husk
8 small red potatoes diced
1 tbs fresh rosemary chopped
8 sprigs of thyme
Pre-heat oven to 350 degrees. Toss potatoes in EVOO and chopped rosemary and then place in a foil lined baking sheet. Put potatoes and corn (in husk) in the oven for 30 minutes. 
In an oven proof pan, add half of the butter, capers, thyme sprigs, lemon zest and cook for five minutes on medium heat. Add both trout filets, skin down, in the pan, and cook for 2 minutes. After that, place the pan in the oven for 10 additional minutes or until fish is cooked through. Remove thyme before cooking.
While the trout is roasting, remove the corn and potatoes from the oven. Trim the kernels off the cob and set aside. When the trout is complete remove from oven and squeeze lemon over fish. Take out the filets and set aside. On med-high heat add the remaining butter, white wine, and corn to the “trout” pan and cook for 5 minutes.
To assemble, spoon the potatoes on a plate, place trout on top and cover with the corn mixture. You can use the thyme sprigs for a garnish. Enjoy!

Smells Delicious!