Buttery trout with capers
Don't turn straight to salmon, trout is a wonderful classic fish with a great flavour, especially in this recipe. Or, make it veggie with halloumi
2
ratings
Difficulty and servings
Serves 4
Easily doubled
Preperation and cooking times
Prep 5 mins
Cook 10 mins
- Heat oven to 200C/fan 180C/gas 6. Rinse the fish, then pat dry with kitchen paper. Put in a roasting tray, season, then dot with a third of the butter. Roast for 10-12 mins.
- When the fish is almost ready, melt the remaining butter in a frying pan. Turn up the heat until it turns brown. Take off the heat, then add lemon juice, parsley and capers. Pour over the fish, then serve with green beans.
..it with halloumi
Griddled halloumi with herb & caper dressing. Heat a griddle pan until really hot. Cut a 240g pack vegetarian halloumi cheese into 8 slices, then cook for 2-3 mins each side. Remove from the pan and keep warm. Pour in 4 tbsp extra virgin olive oil, juice of ½ a lemon and 2 tbsp capers, then warm through. Add 2 handfuls chopped mixed fresh herbs, such as parsley and oregano, to the pan just before serving. Check the seasoning, then drizzle the dressing over the halloumi to serve.
Per serving
345 kcalories, protein 28g, carbohydrate 1g, fat 26 g, saturated fat 14g, fibre 0g, salt 1.04 g
Recipe from Good Food magazine, May 2007.
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'I normally don't cook trout, but the buttery trout with capers was great and the sauce had just enough zing. This simple dish will definitely be added to our midweek menu.'
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http://www.bbcgoodfood.com/recipes/3966/
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Difficulty and servings
Serves 4
Easily doubled
Preperation and cooking times
Prep 5 mins
Cook 10 mins
Make it veggie with halloumi
Ingredients
Per serving
345 kcalories, protein 28g, carbohydrate 1g, fat 26 g, saturated fat 14g, fibre 0g, salt 1.04 g
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08 April 2008
catbail rated and commented on this recipe
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31 May 2008
Elaine rated and commented on this recipe
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