- 4 thick trout fillets
Farmed rainbow trout has pretty, spotty skin…
- 100g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- squeeze lemon juice
- handful parsley, leaves chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 2 tbsp caper, rinsed
Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…
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.