Wild-caught Lake Trout with Capers and Lemons

Wild-caught Lake Trout from Lake Michigan’s clear blue water is so fresh and delicious.  Roasted in foil and dressed with a sauce of capers and lemons it is a feast for the senses.  A salad of heirloom tomatoes, spinach, sliced fennel, orange sections, thinly sliced red onions, black kalamata olives and fresh basil with a simple apple cider vinegar and olive oil dressing is the perfect finishing touch.

Ingredients:

4 wild-caught lake trout fillets, each 6 ounces
2 lemons
1 cup chicken stock, homemade if possible
1 tablespoon soft butter
1 tablespoon all-purpose flour
4 teaspoons capers, rinsed and drained

Directions:

Preheat the oven to 350 F. Prepare 4 squares of non-stick aluminum foil.

Place 1 lake trout fillet on each of the foil squares. Cut 1 lemon in half. Squeeze the juice from the lemon half over the fish. Cut the other half of lemon into very thin slices, place over the fish and seal the foil.  Place in the oven and bake until the fish is opaque throughout when tested with the tip of a knife, about 20 minutes. While the fish is cooking, zest the rind of one lemon. Set aside.

In small pot melt 1 tablespoon butter. Stir in 1 tablespoon of flour and mix together. Add the chicken stock to the butter mixture and continue to stir until thickened. Add the rinsed capers and remove from the heat. Serve over the fish and garnish with the lemon zest.