Butterfly Rainbow Trout Fillet Tray Bake with Lemon and Capers
Expertly butterflied rainbow trout, farmed in cold chalk streams by our friends at their trout farm in Wiltshire. These fillets are boneless with a delicate flavour and easy to cook. This recipe is indulgent with butter, and the classic flavour combo of capers, lemon and dill. You’ll want to mop up the tasty butter with some crusty bread.
Prep: 10 mins
Cook: 20 mins
Serves 2
Ingredients
• 2 x Caught & Delivered butterfly trout, defrosted
• 40g unsalted butter
• 1 lemon, sliced
• 1 small red onion, sliced
• 2 tbsp of olive oil
• 1 tbsp of capers
To serve
• a bunch of dill, chopped
Method
1. Season the trout fillets with salt and pepper and place in a baking tray.
2. Next add the butter to a saucepan and melt over a medium heat, stirring occasionally until the butter starts to brown.
3. Then add the olive oil, lemon and onion slices, and season with a pinch of salt and pepper.
Cook until the onion and lemon are soft and starting to colour. Then add the capers and remove from the heat.
4. Pour the mixture over the fish and place in the oven at 180c for 10 minutes.
5. When cooked, remove from the oven and sprinkle generously with dill to serve.
This trout dish is so versatile. Serve with crusty bread or new potatoes or rice and veg.