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.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.