Rainbow trout with lemony caper butter

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You can find RSPCA Assured fish at your local supermarket. Follow the link below to add higher welfare fish to your weekly shop.

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  • 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

 

  • Preparation time: 5 minutes
  • Cooking time: 10 minutes
  • Serves: 4 people

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  • 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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If you're trying to cut down on the amount of meat, fish, eggs and dairy in your diet, you might like to download our Eat Less, Eat Better food planner. It's completely free and contains 14 higher welfare recipes.  

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