Steelhead Trout & Lemon-Caper Sauce with Orzo, Zucchini & Bell Pepper

Steelhead Trout & Lemon-Caper Sauce

with Orzo, Zucchini & Bell Pepper

25 MIN
2 Servings
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From the Test Kitchen

We’re giving rich, flaky trout fillets a bright lift by cooking them in the pan with a bright, tangy sauce that highlights fresh lemon juice, butter, and briny capers—an easy take on classic Italian piccata. It’s all served over a bed of orzo pasta studded with sautéed vegetables and finished with a bit of smooth crème fraîche.
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  • Nutrition
    PER SERVING
  • Calories
    860 Cals (est.)
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ingredients
Steelhead Trout & Lemon-Caper Sauce with Orzo, Zucchini & Bell Pepper
Title
  • 2 Skin-On Steelhead Trout Fillets
  • 4 oz Orzo Pasta
  • 2 cloves Garlic
  • 1 Lemon
  • 1 Zucchini
  • 1 Red, Yellow, Or Orange Bell Pepper
  • 1 bunch Parsley
  • 2 Tbsps Butter
  • 1 Tbsp Capers
  • 2 Tbsps All-Purpose Flour
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • 2 Tbsps Fromage Blanc Or Crème Fraîche
Prepare the ingredients
1 Prepare the ingredients

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Quarter the zucchini lengthwise, then cut crosswise into 1/2-inch pieces. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds. Roughly chop the parsley leaves and stems. 

Cook the pasta
2 Cook the pasta

Add the pasta to the pot of boiling water. Cook, uncovered, 7 to 9 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Cook the vegetables & finish the pasta
3 Cook the vegetables & finish the pasta

Meanwhile, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the zucchini pieces, sliced pepper, and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until slightly softened. Turn off the heat. Transfer the cooked vegetables to the pot of cooked pasta. Add the fromage blanc or crème fraîche and a drizzle of olive oil; stir to thoroughly combine. Taste, then season with salt and pepper if desired. Cover to keep warm. Wipe out the pan used to cook the vegetables.

Coat the fish
4 Coat the fish

Pat the fish dry with paper towels; season with salt and pepper on both sides. On a large plate, combine the flour and spice blend. Working one piece at a time, thoroughly coat the seasoned fish in the seasoned flour.

Cook the fish & serve your dish
5 Cook the fish & serve your dish

In the same pan, heat 2 teaspoons of olive oil on medium until hot. Add the coated fish (tapping off any excess flour before adding), skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip the fish and add the butter, capers, and lemon juice (carefully, as the liquid may splatter). Cook, constantly spooning the mixture over the fish, 1 to 2 minutes, or until the fish is coated and cooked through.* Turn off the heat. Serve the cooked fish and sauce over the finished pasta. Garnish with the chopped parsley. Enjoy! 

*An instant-read thermometer should register 145°F.

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Quarter the zucchini lengthwise, then cut crosswise into 1/2-inch pieces. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds. Roughly chop the parsley leaves and stems. 

2 Cook the pasta

Add the pasta to the pot of boiling water. Cook, uncovered, 7 to 9 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Cook the pasta
Cook the vegetables & finish the pasta
3 Cook the vegetables & finish the pasta

Meanwhile, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the zucchini pieces, sliced pepper, and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until slightly softened. Turn off the heat. Transfer the cooked vegetables to the pot of cooked pasta. Add the fromage blanc or crème fraîche and a drizzle of olive oil; stir to thoroughly combine. Taste, then season with salt and pepper if desired. Cover to keep warm. Wipe out the pan used to cook the vegetables.

4 Coat the fish

Pat the fish dry with paper towels; season with salt and pepper on both sides. On a large plate, combine the flour and spice blend. Working one piece at a time, thoroughly coat the seasoned fish in the seasoned flour.

Coat the fish
Cook the fish & serve your dish
5 Cook the fish & serve your dish

In the same pan, heat 2 teaspoons of olive oil on medium until hot. Add the coated fish (tapping off any excess flour before adding), skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip the fish and add the butter, capers, and lemon juice (carefully, as the liquid may splatter). Cook, constantly spooning the mixture over the fish, 1 to 2 minutes, or until the fish is coated and cooked through.* Turn off the heat. Serve the cooked fish and sauce over the finished pasta. Garnish with the chopped parsley. Enjoy! 

*An instant-read thermometer should register 145°F.

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