Rainbow trout
Member recipe

Rainbow trout

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(1 ratings)

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Serves 4

Rainbow trout with caper and lemon butter, mixed vegetables and baby new potatoes

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  • 1 whole rainbow trout (gutted)
  • 2 tablespoons of Opies capers
  • 100g unsalted butter
  • 1 lemon
  • Pinch of salt and pepper
  • Flour (enough to lightly dust the fish)


    1. Heat some olive oil or vegetable oil in a non stick pan
    2. Season and dust the trout in flour
    3. Cook the trout for two minutes on each side then place into the oven for fifteen minutes
    4. Carefully remove the trout from the pan and place on a serving plate.
    5. Add chopped capers, lemon juice and butter to the pan
    6. Leave the pan off the heat and let the butter melt slowly
    7. Pour the butter sauce and caper over the trout and serve
    8. serve with baby new potatoes, a dressed mixed salad and garnish with lemon wedges

Comments, questions and tips

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28th Jun, 2011
This is a very easy and very tasty recipe. I generally do not enjoy the skin but with this recipe it was most palatable. We used fresh herbs, basil and parsley and plenty of them, and then used the juice on the potatoes with additional chopped chives. We should have added a vegetable or two for a wider range of flavours. We set the oven at 180°C, there was no mention of the heat setting in the instructions that we could find. Overall a great success and our toddler agreed.
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