Pan-fried trout with capers
2 trout fillets
1tbsp olive oil
2 garlic cloves pressed or finely chopped
Juice and zest a lemon
1tbsp of capers
Heat the olive oil in a frying pan on a medium heat. Place the trout fillets in the pan, skin-side up. Cook for 2 minutes. Turn the fillets over and cook for another two minutes.
Remove the pan from the heat and cover with a lid or foil. Let the trout sit for five to ten minutes depending on the size of the fillet.
Lift the fillets from the pan, leaving behind any oil from the fish, place on a plate and cover with foil while you make the sauce. Put the pan back on the medium heat and add the garlic, capers, grated lemon zest and the juice. Allow to heat gently for a minute then remove from the heat again and stir in the butter until it melts.
Spoon the sauce over the fillets and serve with couscous, green salad or green beans and a glass of Poulton Hill Vineyard’s Phoenix 2019.