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
