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

Name: Rainbow Trout with Caper and Lemon Butter, Mixed Vegetables and Baby New Potatoes
Cook time: 60 min
Total time: 60 min
Cuisine: British
Ingredients: 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)

Over a year ago 3,017 views

Cook: 60 mins

British Main Course

Ingredients

Accompaniment

Method

1
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.