Trout with citrus sauce
2 servings
30 minutes
Trout with citrus sauce is a refined dish of Italian cuisine that combines the tenderness of fish with the bright freshness of citrus fruits. The ease of preparation and delicate aroma make it perfect for special dinners. Capers and herbs add zest, while the sweet-sour balance of lemon, lime, and orange gives the flavor remarkable depth. The recipe's origins trace back to Mediterranean traditions where fresh fish and citrus are foundational to gastronomic culture. This dish is ideal for both festive occasions and light dinners, leaving a sense of freshness and elegance.
1
Heat half of the olive oil in a pan over medium heat. Cut the cleaned trout fillet into wide slices (about 4 cm) and fry on both sides for 1 minute.
- Olive oil: 2 tablespoons
- Trout fillet: 600 g
2
Place the fish on a baking sheet and put it in a preheated oven at 180°C for 10-15 minutes.
- Trout fillet: 600 g
3
We mix the remaining olive oil, finely chopped herbs, finely chopped tomatoes, rinsed salted capers, squeezed juice, and previously removed zest of all citrus fruits in a bowl. We add salt and pepper to taste, mix thoroughly, and pour into a sauceboat.
- Olive oil: 2 tablespoons
- Chopped parsley: 1 tablespoon
- Oregano: 1 tablespoon
- Dried tarragon: 1 tablespoon
- Lemon: 1 piece
- Lime: 1 piece
- Oranges: 1 piece
- Cherry tomatoes: 500 g
- Capers: 1 g
4
Place the cooked trout on a plate and drizzle with citrus sauce.
- Lemon: 1 piece
- Lime: 1 piece
- Oranges: 1 piece
