Buttery trout with capers

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

Difficulty and servings

Easy

Serves 4

Easily doubled

Preparation and cooking times

Preparation time

Prep 5 mins

Cook time

Cook 10 mins

Method

  1. 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.
  2. 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.
Try

..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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Latest comments and suggestions

  • Binder photo catbail

    08 April 2008

    catbail rated and commented on this recipe

    5 stars

    We all love this, incredibly quick and simple but tastes gorgeous. I've tried it with salmon and cod too, great with both.

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  • Binder photo Elaine

    31 May 2008

    Elaine rated and commented on this recipe

    5 stars

    So quick, so delicious. Takes about 15 minutes from start to finish, but looks like restaurant food. We served it with asparagus and spring greens.

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  • Binder photo PanClanger

    07 July 2009

    PanClanger rated and commented on this recipe

    3 stars

    this is pretty nice, but couldn't help thinking that white fish like cod or hake would have been nicer with the capers. might try that! I fried the fish in the pan before adding the capers and other ingredients, to save washing up!

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  • Binder photo Stevem4560

    16 December 2011

    Stevem4560 rated and commented on this recipe

    5 stars

    Did this for my friend with a whole fresh Rainbow Trout and served it with Asparagus and PS Broccoli ... absolutely delicious. Thank you

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  • Binder photo Rosie

    26 April 2012

    Rosie rated and commented on this recipe

    5 stars

    Very nice made it numerous times now. My 3 yr old loves it served with rice as a side dish.

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  • Binder photo JennyH10

    26 April 2012

    JennyH10 rated and commented on this recipe

    5 stars

    Made this tonight with new potatoes, broccoli and peas - absolutely lovely. Our trout fillets were very thin so I didn't roast them, just pan fried them in the butter and added the other ingredients at the end. I did feel that the capers overpowered the flavour slightly so I think next time I'll use fewer and maybe chop or crush them. Will definitely make again though.

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  • Binder photo The_Prowler

    12 September 2012

    The_Prowler commented on this recipe

    I made it last night with green beans. Probably needs some new potatoes with it though too else you'll have cleared your plates within nano seconds! Enjoyed it though, will make it again I am sure.

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  • Binder photo Sorrell

    07 October 2012

    Sorrell rated and commented on this recipe

    5 stars

    Simply delicious and perfect if you aren't overly confident with fish.

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  • Binder photo ammybsas

    18 October 2012

    ammybsas rated and commented on this recipe

    5 stars

    Very tasty!!! But it's much better with white fish! :)

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  • Binder photo lucan

    10 January 2013

    lucan rated and commented on this recipe

    5 stars

    Simple, easy, tastes great!! I was in a hurry and couldn't wait for the oven so used the grill instead and had it with cous cows. Fridge to plate 10mins.

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Difficulty and servings

Easy

Serves 4

Easily doubled

Preparation and cooking times

Preparation time

Prep 5 mins

Cook time

Cook 10 mins

Make it veggie with halloumi

Ingredients

  • 4 thick trout fillets
  • 100g butter
  • squeeze lemon juice
  • handful parsley , leaves chopped
  • 2 tbsp capers , rinsed
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Per serving

345 kcalories, protein 28g, carbohydrate 1g, fat 26 g, saturated fat 14g, fibre 0g, salt 1.04 g

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