Trout with Capers

A simple dish that I had on a lovely holiday years ago. Still brings back good memories.

Cook Time 10

Total Time 10

Servings people

Melt the butter and olive oil in a large frying pan until it sizzles.
1 knob butter, 1 tbsp olive oil
Put the trout - skin (or skinned) side down - and fry for 1 minute.
4 medium trout fillets
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.
1 glass white wine, 50 g capers, 1 bunch parsley
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.