Buttery trout with capers
Q Serves 4 Q Prep 5 mins Q Cook 10 mins Q £ 2.24 a portion Q 345 kcals, 26g fat, 14g sat. fat, 0g sugar
4 thick trout fillets 100g butter squeeze lemon juice handful parsley, leaves
chopped 2 tbsp capers, rinsed
1 Heat oven to 200C/180C fan/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 and roast for 10-12 mins.
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 in the lemon juice, chopped parsley and capers. Pour the sauce over the fish, then serve with green beans.
Make it veggie Griddled halloumi cheese with herb & caper dressing
Heat a griddle pan until really hot. Cut a 240g pack halloumi 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, just before serving. Check the seasoning, then drizzle over the halloumi to serve.