Pat the fish fillets thoroughly dry with paper towels, then sprinkle generously on both sides from above with salt and pepper. Set aside.
For the caper herb butter: In a small bowl, mix the butter, capers, shallots, curry powder, Dijon, lemon zest and a generous pinch of salt. Set aside.
For the Rainbow Trout: To a heavy-bottomed ceramic skillet or baking dish, add the 2 tablespoons melted butter and then the fish fillets skin side down. Top each fish fillet with a generous pinch of leeks and a spoonful of the Caper Herb Butter.
Drizzle the white wine around the fish fillets. Cut a piece of parchment paper to fit the top of the skillet as a lid.
Bake until the fish is opaque and cooked through, about 9-10 minutes.
Serve each fillet garnished with a sprinkling of fresh chives, parsley and tarragon on top, and a lemon wedge.
Ingredients
4 ea, Bay Winds Rainbow Trout, 7 to 8 oz. filets
1/2 tsp. West Creek® sea salt kosher
1 tsp. Roma® Black Pepper, Ground
2 tbsp. Nature's Best Dairy® Butter, Unsalted, melted
2 ea. leek(s), white and light green parts only, very thinly sliced
1/2 cup white wine
1 tsp. Peak Fresh Produce® Chives, Fresh, minced
1 tsp. Peak Fresh Produce® Parsley, Fresh, minced
1 tsp. tarragon, fresh, minced
8 ea. Peak Fresh Produce® Lemon(s), wedges, for serving
8 tbsp. Nature's Best Dairy® Butter, Unsalted, at room temperature
2 tbsp. capers, finely chopped
1 tbsp. shallot(s), minced
2 tbsp. curry powder
1 tsp. mustard, dijon
1 ea. Peak Fresh Produce® Lemon(s), juice and zest
