Rainbow trout with lemony caper butter

Rainbow trout with lemony caper butter

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Rainbow Trout & Caper Butter.jpg


Rainbow trout is closely related to the salmon and has a slightly nutty, sweet flavour and tender flesh.

Preparation time:  5 minutes

Cooking time:  10 minutes

Serves: 4



4 rainbow trout, filleted (8 fillets)
salt and freshly ground black pepper
2 tsp olive oil
125g unsalted butter
3 tbsp capers in brine, drained and washed
zest and juice of ½ lemon
1 tbsp finely chopped parsley


Heat the oil and 25g butter in a frying pan over a medium heat.

When the butter is foaming, add the trout fillets, skin-side down, hold them flat and cook for 2-3 minutes, or until the skin is crisp and golden-brown and the flesh is almost cooked through.

Very carefully turn the trout fillets over and cook for a further minute. Transfer the fish carefully onto heated plates.

Add the remaining butter and add the capers to the frying pan and cook until golden brown.  Add the lemon zest and juice and parsley and season to taste.

Spoon the butter over the trout and serve with a selection vegetables.


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