Trout Fillets With Lime And Caper Sauce

1. 1

   Wash and dry the trout fillets and season lightly.

2. 2

   Melt 1oz of the butter in a large frying pan and as soon as it starts to foam, add the fillets, skin side down.

3. 3

   Fry gently for 3 minutes, carefully flip over and cook for a further 1 minute.

4. 4

   Using a fish slice, transfer the trout to heated plates and keep warm in a low oven.

5. 5

   Add the remaining butter to the pan with the capers and dill and fry until golden brown.

6. 6

   Add lime juice to taste and a little salt and pepper.

7. 7

   Spoon over the trout.

* Per serving · 4 servings · Values may vary.

No additional tips available.