Rainbow Trout with Savory Savoy Cabbage

Adding Savoy cabbage to the fish while it is cooking helps keep the fish moist.

SERVES 4

1 pound rainbow trout fillets

1⁄2 cup superfine flour (such as Wondra)

3 teaspoons smoked paprika

1⁄2 teaspoon sea salt

1 teaspoon freshly ground black pepper

2 tablespoons olive oil

1⁄2 cup sliced onion

1⁄2 head Savoy cabbage, thinly sliced

2 tablespoons nonpareil capers

1⁄4 cup lemon juice

1⁄4 cup seafood stock

  1. Place the rainbow trout on a platter. Sprinkle on both sides with flour, smoked paprika, salt, and pepper.
  2. Heat the oil in a large skillet over medium heat. Add the onion and fillets, skin-side down, in a single layer. Cook until the fish is halfway cooked and the skin is beginning to crisp, about 8 minutes.
  3. Add the remaining ingredients and cover. Bring to a boil. Remove the cover and continue to cook until all the liquid evaporates. Serve immediately.

WHAT IS PAN-FRYING?

Pan-frying is a method of frying that uses minimal oil, just enough to grease the pan. Pan-frying is best done in a skillet where there is maximum contact between the food and the pan. This maximizes browning.