Roasted Trout & Caper Salsa
photo by Rob Soegtrop
When you're craving something light, fast, and full of flavour — this trout delivers. Roasted until tender and just flaking apart, it’s topped with a punchy caper salsa that brings brightness, salt, and a little bite. It’s elegant enough for guests, but easy enough for Tuesday night.
Roasted Trout with Caper Salsa
Total time: 25 minutes
Hands-on time: 25 minutes
Serves: 2–3
Ingredients
1 trout filet (about 1 lb)
1 tbsp extra virgin olive oil, plus more for brushing
1 lemon
1 tbsp chopped capers
1 shallot, finely diced
1 tsp honey
Salt and pepper
1 handful parsley, chopped
Instructions
- Preheat oven to 415°F. Pat trout dry and brush with olive oil. Place skin-side down on a baking sheet. Season generously with salt and pepper. Roast for 8–10 minutes, until almost opaque and flaking easily. Optional: broil for 1 minute for a light crust — but don’t overcook.
- Meanwhile, make the salsa: in a small bowl, mix 1 tbsp olive oil, juice of 1 lemon, capers, shallot, honey, salt, and pepper. Let sit while the fish cooks. Stir in parsley just before serving.
- Transfer fish to a serving plate (with or without the skin). Spoon over salsa and garnish with more parsley and lemon wedges.
