Buttery trout with capers


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.


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.


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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