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

Photo: Opies

Ingredients

1 whole rainbow trout (gutted)

Flour (enough to lightly dust the fish)

Heat some olive oil or vegetable oil in a non stick pan

Season and dust the trout in flour

Cook the trout for two minutes on each side then place into the oven for fifteen minutes

Carefully remove the trout from the pan and place on a serving plate.

Add chopped capers, lemon juice and butter to the pan

Leave the pan off the heat and let the butter melt slowly

Pour the butter sauce and caper over the trout and serve

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

1.0 servings

Monday, June 14, 2010 - 6:13am

Opies