Rainbow trout

Heat some olive oil or vegetable oil in a non stick pan

Season and dust the trout in flour

Cook the trout for two minutes on each side then place into the oven for fifteen minutes

Carefully remove the trout from the pan and place on a serving plate.

Add chopped capers, lemon juice and butter to the pan

Leave the pan off the heat and let the butter melt slowly

Pour the butter sauce and caper over the trout and serve

serve with baby new potatoes, a dressed mixed salad and garnish with lemon wedges