Rainbow Trout with Caper and Lemon Butter, Mixed Vegetables and Baby New Potatoes Recipe at MyDish

Rainbow Trout with Caper and Lemon Butter, Mixed Vegetables and Baby New Potatoes

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Method

  • Heat some olive oil or vegetable oil in a non stick pan

  • Season and dust the trout in flour

  • Cook the trout for two minutes on each side then place into the oven for fifteen minutes

  • Carefully remove the trout from the pan and place on a serving plate

  • Add chopped capers, lemon juice and butter to the pan

  • Leave the pan off the heat and let the butter melt slowly

  • Pour the butter sauce and caper over the trout and serve

  • Opies in-house chef Aron Sheridan suggests serving with baby new potatoes, a dressed mixed salad and garnish with lemon wedges.

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    Ingredients

    • FOR THE VINAIGRETTE
    • 1 whole rainbow trout (gutted)
    • 2 tablespoons of Opies capers
    • 100g unsalted butter
    • 1 lemon
    •  Pinch of salt and pepper
    •  Flour (enough to lightly dust the fish)

    By Views 369  Added Wed Jun 16 2010

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