Buttery trout with capers

Don’t turn straight to salmon, trout is a wonderful classic fish with a great flavour, especially in this recipe. Or, make it veggie with halloumi

Prep:5 mins
Cook:10 mins

Serves 4
Easy

Nutrition per serving

kcal 345
fat 26g
saturates 14g
carbs 1g
sugars 0g
fibre 0g
protein 28g
salt 1.04g

Ingredients

4 thick trout fillets
100g butter
squeeze lemon juice
handful parsley, leaves chopped
2 tbsp capers, rinsed

Tip

..it with halloumi
Griddled halloumi with herb & caper dressing. Heat a griddle pan until really hot. Cut a 240g pack vegetarian halloumi cheese into 8 slices, then cook for 2-3 mins each side. Remove from the pan and keep warm. Pour in 4 tbsp extra virgin olive oil, juice of ½ a lemon and 2 tbsp capers, then warm through. Add 2 handfuls chopped mixed fresh herbs, such as parsley and oregano, to the pan just before serving. Check the seasoning, then drizzle the dressing over the halloumi to serve.

Method

Heat oven to 200C/fan 180C/gas 6. Rinse the fish, then pat dry with kitchen paper. Put in a roasting tray, season, then dot with a third of the butter. Roast for 10-12 mins.
When the fish is almost ready, melt the remaining butter in a frying pan. Turn up the heat until it turns brown. Take off the heat, then add lemon juice, parsley and capers. Pour over the fish, then serve with green beans.