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Rainbow trout with lemony caper butter

  • 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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