Directions: |
Directions:1. Prepare Ingredients
Rinse all produce. Trim ends of green beans. Finely chop rosemary leaves, discarding stems. Finely chop parsley leaves, discarding stems. Halve lemon. Pick oregano leaves, discarding stems. Rinse trout and pat dry with paper towel.
2. Cook Orzo
Heat 1 tablespoon olive oil in a small pot over medium heat. When oil is shimmering, add orzo, rosemary, and oregano. Cook until toasted, 1-2 minutes. Add 1½ containers stock. Increase heat to high and bring to a boil, then reduce heat to medium. Cook, stirring, until liquid is absorbed and orzo is tender, about 12 minutes. Remove pot from heat. Taste and add salt and pepper as needed. Cover to keep warm.
3. Sauté Green Beans
While orzo cooks, heat 1 tablespoon olive oil in a large pan over medium high heat. When oil is shimmering, add green beans and sauté until bright green and tender, 3-4 minutes. Taste and add salt and pepper as needed.
Divide evenly between 2 plates.
4. Sear Trout
Place flour on a large plate and season with ¼ teaspoon kosher salt and pepper. Wipe pan from green beans clean and add butter and ½ tablespoon olive oil over medium heat. Pat trout dry with paper towel again. Dredge in flour to coat all over, shaking off any excess. When butter is foamy, add trout and sear until golden on outside and opaque, about 3 minutes per side (see Recipe Tip). Remove from pan and set aside.
5. Make Piccata Sauce
Add capers, white wine, parsley, and juice of ½ lemon to pan from trout over medium heat and cook until reduced by ½, 1-2 minutes. Meanwhile, add juice of remaining ½ lemon to pot with orzo and stir to combine.
6. Plate Trout
Add trout and orzo to plates with green beans. Spoon piccata sauce over trout and serve. |
This recipe for Trout Piccata with Capers, Herbed Orzo, and Green Beans is from