Name: Buttery trout with capers
Cook time: 10 min
Total time: 15 min
Yield: 4
Cuisine: British
Ingredients: 4 thick trout fillets; 100g butter; squeeze lemon juice; handful parsley leaves chopped; 2 tbsp caper rinsed

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Buttery trout with capers

Buttery trout with capers

Good Food team

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Serves 4

Easy

Prep: 5 mins

Cook: 10 mins

A star rating of 4.9 out of 5.19 ratingsRate

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Don't turn straight to salmon, trout is a wonderful classic fish with a great flavour, especially in this recipe. Or, make it veggie with halloumi

Easily doubled

Easily halved

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Complete the dish

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New potatoes with beans & cress

A star rating of 4.8 out of 5.8 ratings

Ingredients

Nutrition

Units:

MetricUS

4 thick trout

fillets
100g butter
squeeze lemon juice
handful parsley

leaves chopped
2 tbsp caper

rinsed

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Nutrition: per serving

kcal345
fat26g
saturates14g
carbs1g
sugars0g
fibre0g
protein28g
salt1.04g

low

Method

step 1

Heat oven to 200C/fan 180C/gas 6. Rinse the fish, then pat dry with kitchen paper. Put in a roasting tray, season, then dot with a third of the butter. Roast for 10-12 mins.
step 2

When the fish is almost ready, melt the remaining butter in a frying pan. Turn up the heat until it turns brown. Take off the heat, then add lemon juice, parsley and capers. Pour over the fish, then serve with green beans.

RECIPE TIPS

..IT WITH HALLOUMI

Griddled halloumi with herb & caper dressing. Heat a griddle pan until really hot. Cut a 240g pack vegetarian halloumi cheese into 8 slices, then cook for 2-3 mins each side. Remove from the pan and keep warm. Pour in 4 tbsp extra virgin olive oil, juice of ½ a lemon and 2 tbsp capers, then warm through. Add 2 handfuls chopped mixed fresh herbs, such as parsley and oregano, to the pan just before serving. Check the seasoning, then drizzle the dressing over the halloumi to serve.

Recipe from Good Food magazine, May 2007

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A star rating of 4.9 out of 5.19 ratings

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