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Trout with Capers
A simple dish that I had on a lovely holiday years ago. Still brings back good memories.
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Course:
Main Dish, Sauce
Cuisine:
British
Keyword:
Alcohol, Seafood, Trout
Cook Time:
10
minutes
minutes
Total Time:
10
minutes
minutes
Servings:
2
people
Calories:
1256
kcal
Cook Mode
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Ingredients
Metric
Imperial
4
medium
trout fillets
1
glass
white wine
1
bunch
parsley
chopped
50
g
capers
1
knob
butter
1
tbsp
olive oil
Instructions
Melt the butter and olive oil in a large frying pan until it sizzles.
Put the trout - skin (or skinned) side down - and fry for 1 minute.
Flip and fry for about 4 minutes.
Turn and fry again for 4 minutes.
Turn once more and fry for a further minute until the fish is cooked and hot.
Remove the fish, keep it warm and add the glass of wine, capers and chopped parsley to the pan.
Scrape the residue from the frying pan and stir the mixture thoroughly.
Pour the sizzling juices over the fish and serve with some new potatoes and buttered veg or a salad.
Nutrition
Calories:
1256
kcal
|
Carbohydrates:
6
g
|
Protein:
143
g
|
Fat:
61
g
|
Saturated Fat:
14
g
|
Polyunsaturated Fat:
11
g
|
Monounsaturated Fat:
30
g
|
Trans Fat:
1
g
|
Cholesterol:
417
mg
|
Sodium:
1143
mg
|
Potassium:
2709
mg
|
Fiber:
2
g
|
Sugar:
1
g
|
Vitamin A:
3085
IU
|
Vitamin C:
42
mg
|
Calcium:
355
mg
|
Iron:
13
mg