Monday, 14 November 2011

Rainbow Trout with Caper Sauce

The Vegetarian was out this evening so I invited round a friend and had a feast of Rainbow Trout with a caper sauce. 

Serves: 2 pescatarians

2 Rainbow Trouts, gutted
2tbsp capers
Knob of butter
1 lemon
Olive oil
Sea salt and black pepper

Heat the oven to 180 degrees.

Cut the lemon in half and cut a slice from each half.
Season the Rainbow Trout and pan-fry for 2 minutes on each side.
Place the Rainbow Trout in an oven-proof pan with the half lemons. Squeeze the lemon slices over the Rainbow Trout and place inside on the bones of the fish. Add a little more seasoning and cook in the oven for 15 minutes.

Remove the fish from the pan and in the same pan place a knob of butter, drizzle of olive oil, squeeze of lemon and the capers. Swizzle the pan until the butter melts and pour the sauce over the top of the Rainbow Trout.

Serve with the warmed wedge of lemon, new potatoes and green beans.

No comments:

Post a Comment