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

Ingredients

1 whole rainbow trout (gutted)
2 tablespoons of Opies capers
100 grams unsalted butter
Flour (enough to lightly dust the fish)

Preparation

1
Heat some olive oil or vegetable oil in a non stick pan
2
Season and dust the trout in flour
3
Cook the trout for two minutes on each side then place into the oven for fifteen minutes
4
Carefully remove the trout from the pan and place on a serving plate.
5
Add chopped capers, lemon juice and butter to the pan
6
Leave the pan off the heat and let the butter melt slowly
7
Pour the butter sauce and caper over the trout and serve

Tools

 



About

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

Yield:

1.0 servings

Added:

June 14, 2010

Creator:

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