Trout with a Caper, Lemon and Butter Sauce

Firstly, apologies for photography.

No apologies for the utter deliciousness of this dish which took only around 10 minutes to cook!

At my Tesco up till Wednesday they had trout on offer. I adore trout. It has to be the king of fresh water fish.

I had it first in a restaurant in my late primary school days. I think it was for my parent’s silver wedding. (The only time I saw my dad smoke a cigar.) I wanted a T Bone steak but was told it would be far too big for such a young lad,( a likely story indeed, probably more to do with the price!) so I plumped for trout. Strange choice? Yes!
And to this day, if I ever go to a restaurant, which is a rare occurrence now that I can cook, I always go for fish. Also, having been a butcher that meat was so plentiful, for me, fish was a treat.

So, what do you need.

Well nothing special – all store cupboard stuff. [which by the way is going to form part of another blog Frank and I are going to put out, after a request from a surly friend of mine. Yes Dutton, you know who you are.]

Trout – it cost me £1.50 and I got Bobby Hoy on the fish counter to gut it for me.
Capers, about 2 teaspoons of
Half a Lemon
Garlic, 1 clove
A knob of Butter
Glug of white Wine
Twist of Pepper and that is it.

Put your trout on a baking tray and stick it under the grill for 5 minutes on each side, take care when turning it over.

The lemon is in the picture to give you an idea about the size of the fish.

Next you need to make the sauce while the trout is under the grill.

Finely chop the garlic and chop the capers a little. Put the butter into a pan with a touch of olive oil to stop it burning


Add the garlic and cook for a minute then add the capers and wine and squeeze the lemon (till the juice runs down my legs!)

A bit of pepper and that’s it.

Serve as you like – I had a light salad as I thought cucumber would be good with this and a slice of crusty bread.

I thoroughly enjoyed it and I could still taste it as I was starting a bowls match afterwards. I did it for the missus later, but cut the head and tail off and skinned it too. It looked prettier but my phone went flat so no picture.

Ah well, it’s the taste that counts.

Bon appetite. Mugsie

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