Buttery trout with capers

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Buttery trout with capers

Buttery trout with capers
Buttery trout with capers

Only five ingredients are needed in this simple but special supper. Just add green beans or a salad and some boiled new potatoes to complete the meal.

Ingredients

SERVES 4 – 15 minutes

– 4 thick trout fillets.

– 100g/4oz butter.

– squeeze lemon juice.

– handful parsley, leaves chopped.

– 2 tbsp capers, rinsed.

– green beans or salad and boiled new potatoes, to serve.

Instructions

Step 1:
Heat oven to 200C/180C fan/gas 6. Rinse the fish, then pat dry with kitchen paper. Put in a roasting tin, season, then dot with a third of the butter. Roast for 10–12 minutes.

Step 2:
When the fish is almost ready, melt the remaining butter in a frying pan. Turn up the heat until the butter turns brown. Take off the heat and add the lemon juice, parsley and capers. Pour over the fish, then serve.

Note : PER SERVING 345 kcals, protein 28g, carbs 1g, fat 26g, sat fat 14g, fibre none, sugar none, salt 1.04g

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