Rainbow Trout With Caper and Lemon Butter, Mixed Vegetables and Baby New Potatoes
By: Opies
Published: Monday, June 14, 2010 - 6:13am

Ingredients




1 whole rainbow trout (gutted)
2 tablespoons of Opies capers
100 grams unsalted butter
1 lemon
Pinch of salt and pepper
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

About


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