Rainbow Trout with Lemony Caper Butter

Created by Freedom Foods, dedicated to high standards of animal welfare.
www.berspcaassured.org.uk

Serves 4

  • 4 rainbow trout, filleted (8 fillets)
  • salt and freshly ground black pepper
  • 2 tsp olive oil
  • 125g unsalted butter
  • 3 tbsp capers in brine, drained and washed
  • zest and juice of ½ lemon
  • 1 tbsp finely chopped parsley

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Method

  1. Season the trout fillets with salt and freshly ground black pepper.
  2. Heat the oil and 25g butter in a frying pan over a medium heat.
  3. When the butter is foaming, add the trout fillets, skin-side down, hold them flat and cook for 2-3 minutes or until the skin is crisp and golden-brown and the flesh is almost cooked through.
  4. Very carefully turn the trout fillets over and cook for a further minute. Transfer the fish carefully onto heated plates.
  5. Add the remaining butter and the capers to the frying pan and cook until golden brown. Add the lemon zest and juice and parsley and season to taste.
  6. Spoon the butter over the trout and serve with a selection of vegetables.

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