Pan-Fried Trout with Lemon-Caper Butter and Garlic Spinach

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

Delicate trout fillets pan-fried to golden perfection, topped with a zesty lemon-caper butter and accompanied by sautéed garlic spinach. This American-inspired seafood recipe, ready in about 25 minutes, pairs trout fillets, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 pieces (5 oz each), skin on trout fillets
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper
• 1/4 cup all-purpose flour
• 4 tbsp, divided unsalted butter
• 1 tbsp olive oil
• 2 tbsp, freshly squeezed lemon juice
• 2 tbsp, drained capers
• 2 tbsp, chopped fresh parsley
• 6 cups (about 5 oz) fresh spinach
• 3, thinly sliced garlic cloves

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Instructions

1. Step 1: Pat dry 2 trout fillets and season both sides with 1/2 tsp salt and 1/4 tsp black pepper. Lightly dredge each fillet in 1/4 cup all-purpose flour, shaking off excess.
2. Step 2: Heat 1 tbsp olive oil and 2 tbsp unsalted butter in a large skillet over medium-high heat until butter foams. Add trout fillets skin-side down and cook for 4 minutes without moving until skin is crisp.
3. Step 3: Carefully flip trout and cook for an additional 3 minutes until fish is opaque and flakes easily. Remove fillets to a warm plate.
4. Step 4: Reduce heat to medium-low. In the same skillet, add remaining 2 tbsp unsalted butter, 2 tbsp lemon juice, 2 tbsp drained capers, and 2 tbsp chopped fresh parsley. Stir for 1 minute until butter melts and sauce thickens slightly.
5. Step 5: Meanwhile, in a separate pan, heat 1 tbsp olive oil over medium heat. Add 3 thinly sliced garlic cloves and sauté for 1 minute until fragrant but not browned.
6. Step 6: Add 6 cups fresh spinach to the garlic and cook, stirring frequently, for 3-4 minutes until wilted. Season with remaining 1/2 tsp salt and 1/4 tsp black pepper.
7. Step 7: Spoon lemon-caper butter sauce over trout fillets and serve alongside garlic spinach.