Fillet of Trout Nicoise

Main Course

Recipe courtesy of Chef John Folse, Lafitte's Landing Restaurant

Serves 4

  • 4 6 oz trout fillets
  • 4 cloves garlic, thinly sliced
  • 1  cup diced Creole tomatoes, seeded and peeled
  • 2  tablespoons chopped basil
  • 1/4 cup Niçoise olives
  • 2 tablespoons capers with juice
  • 1 cup dry white wine or chicken stock
  • salt, to taste
  • black pepper, to taste
  • 1/2 cup seasoned flour
  • 1/4 cup olive oil
  • 4 sprigs basil for garnish tomato sauce, for serving 


Chef's notes: Although this recipe has Mediterranean origins, it is similar to many Creole dishes. Any Gulf fish can be substituted for trout.


Fillet of Trout Nicoise


Video of Cooking Demonstration Available






In a heavy-bottomed sauté pan, heat 1/4 cup extra-virgin olive oil over medium-high heat.
Add sliced garlic and sauté until edges are slightly browned.
Stir in tomatoes, chopped basil and olives, and cook over high heat for 5 minutes.
Sprinkle in capers and wine or stock, bring to a rolling boil, then reduce to simmer.
Cook 10 to 12 minutes, stirring occasionally. Add water if necessary to retain a sauce-like consistency.

Season to taste using salt, pepper and granulated garlic.
While sauce is reducing, place a skillet over medium-high heat.
Dust fillets in seasoned flour, shaking off excess, and set aside.

Heat olive oil in skillet until it begins to smoke slightly, then add fish skin-side down.
Cook 2 to 3 minutes on each side or until crispy and golden brown. Do not overcook.
To serve, place a generous portion of tomato sauce in center of a 12-inch serving plate, top with fish fillet and garnish with a sprig of basil 

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