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Buttery trout with capers

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

  • Prep: 5 mins
    Cook: 10 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 345
  • Carbohydrates 1
  • Saturated Fat 14
  • Sugar 0
  • Protein 28
  • Fat 26
  • Fibre 0
  • Salt 1.04

Nutrition per serving

  • Calories 345
  • Carbohydrates 1
  • Saturated Fat 14
  • Sugar 0
  • Protein 28
  • Fat 26
  • Fibre 0
  • Salt 1.04

Ingredients

  • 4 thick trout fillets
  • 100g butter
  • squeeze lemon juice
  • handful parsley, leaves chopped
  • 2 tbsp capers, rinsed

Tip

..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.

Method

  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.

  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.

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