New potatoes with beans & cress
Poor old cress always gets relegated to egg mayonnaise, but it really works with potatoes, too
Buttery trout with capers
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 4 thick troutfillets
- 100g butter
- squeeze lemon juice
- handful parsleyleaves chopped
- 2 tbsp caperrinsed
Nutrition: per serving
- kcal345
- fat26g
- saturates14g
- carbs1g
- sugars0g
- fibre0g
- protein28g
- salt1.04glow
Method
step 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.
step 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.