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grilled trout with brown butter cauliflower and green salad on a black long plate with a glass of wine

Trout & Brown Butter Cauliflower

capers, frisee, Meyer lemon gremolata

STARS

The humble heart of this dish—a beautifully light fillet of rainbow trout—is dusted in flour and pan-seared to seal in moisture. Toss a bright mixture of roasted cauliflower and thinly-sliced lemons with crunchy pine nuts and briny capers to accompany the subtle fish. Enjoy a fresh salad of fennel, arugula, and frisée on the side along with a parsley-lemon sauce
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  30 minutes
Active Time:  30 minutes
Ingredients

Browned Butter Roasted Cauliflower

  • 1 head cauliflower, cut into florets
  • 1/4 cup unsalted butter, melted
  • 1 lemon, sliced into rounds
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Trout

  • 4 trout fillets
  • 3/4 cup all-purpose flour
  • 1 tablespoon cornstarch
  • 1 teaspoon Old Bay seasoning
  • 1 1/2 teaspoons black pepper
  • 1 teaspoon celery salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 2 tablespoons canola oil

Lemon Gremolata

  • 1 cup Italian parsley
  • 2 garlic cloves, chopped
  • 1/2 cup canola oil 
  • 1 teaspoon salt, to taste
  • 1 lemon, roughly chopped

Salad

  • 1 fennel bulb, sliced very thinly (use a mandolin if you have one)
  • 2 cups baby arugula
  • 2 cups frisee
  • 1 head little gem lettuce
  • 1/4 cup pine nuts
  • 2 tablespoons capers, drained
Directions
1
Preheat the oven to 450°F.
2
On a rimmed baking sheet, toss the cauliflower with the butter, lemon slices, salt and pepper. Roast until caramelized, 10-15 minutes.
3
Pat the trout fillets dry and season with salt and pepper. Place the flour, cornstarch, Old Bay, pepper, celery salt, onion powder, garlic powder, cumin and paprika in a shallow dish and dredge each fish fillet in the flour, dusting off excess flour so you have a thin coating.
4
Heat the oil in a large skillet over medium heat. When hot, add the trout, skin side down, and cook for 2-3 minutes per side, until golden and cooked through.
5
In a blender, purée all of the gremolata ingredients. Season to taste.
6
Toss the fennel, arugula, frisee and little gem lettuce leaves in a bowl with the pine nuts, capers and gremolata.
7
Divide the salad between plates, along with the cauliflower and trout.

Trout & Brown Butter Cauliflower

capers, frisee, Meyer lemon gremolata

STARS

The humble heart of this dish—a beautifully light fillet of rainbow trout—is dusted in flour and pan-seared to seal in moisture. Toss a bright mixture of roasted cauliflower and thinly-sliced lemons with crunchy pine nuts and briny capers to accompany the subtle fish. Enjoy a fresh salad of fennel, arugula, and frisée on the side along with a parsley-lemon sauce
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  30 minutes
Active Time:  30 minutes
Servings:  4

Ingredients

Browned Butter Roasted Cauliflower

  • 1 head cauliflower, cut into florets
  • 1/4 cup unsalted butter, melted
  • 1 lemon, sliced into rounds
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Trout

  • 4 trout fillets
  • 3/4 cup all-purpose flour
  • 1 tablespoon cornstarch
  • 1 teaspoon Old Bay seasoning
  • 1 1/2 teaspoons black pepper
  • 1 teaspoon celery salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 2 tablespoons canola oil

Lemon Gremolata

  • 1 cup Italian parsley
  • 2 garlic cloves, chopped
  • 1/2 cup canola oil 
  • 1 teaspoon salt, to taste
  • 1 lemon, roughly chopped

Salad

  • 1 fennel bulb, sliced very thinly (use a mandolin if you have one)
  • 2 cups baby arugula
  • 2 cups frisee
  • 1 head little gem lettuce
  • 1/4 cup pine nuts
  • 2 tablespoons capers, drained

Directions

1
Preheat the oven to 450°F.
2
On a rimmed baking sheet, toss the cauliflower with the butter, lemon slices, salt and pepper. Roast until caramelized, 10-15 minutes.
3
Pat the trout fillets dry and season with salt and pepper. Place the flour, cornstarch, Old Bay, pepper, celery salt, onion powder, garlic powder, cumin and paprika in a shallow dish and dredge each fish fillet in the flour, dusting off excess flour so you have a thin coating.
4
Heat the oil in a large skillet over medium heat. When hot, add the trout, skin side down, and cook for 2-3 minutes per side, until golden and cooked through.
5
In a blender, purée all of the gremolata ingredients. Season to taste.
6
Toss the fennel, arugula, frisee and little gem lettuce leaves in a bowl with the pine nuts, capers and gremolata.
7
Divide the salad between plates, along with the cauliflower and trout.