Scottish Loch Trout with Caper Lemon Sauce…

“Capers… those salty, pea-sized dark green things…

are one of those ingredients you see a lot, but may not fully understand.”

~ Alison Spiegal

This fish dish has flavours that hit all the right notes for me.

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Capers add just the right amount of zing to a lemon butter sauce.

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Team them up with fresh Scottish Loch Trout fillets; delicious.

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Line up the asparagus to make a trivet fro the trout fillets.

Ingredients:

  • 2 loch trout fillets, with skin on
  • 1 lemon, cut into slices
  • Drizzle of olive oil
  • 10 asparagus tips
  • Grinding of sea salt and black pepper

Caper Butter Sauce Ingredients:

  • 30g butter
  • 2 garlic cloves, minced
  • 2 tbs baby capers, drained and rinsed
  • 2 small tomatoes, diced finely
  • 1 lemon, zest and juice
  • Grinding of sea salt and black pepper

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Slice up lemon to place on the fish.

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Bake open,ย then coverย for the last 15 minutes.

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Moist and ready for that sauce now.

Method:

  1. Preheat oven to 450 degrees.
  2. Line a baking tray with foil, place the asparagus in a row, then lay the trout fillets on top, skin side down.
  3. Season, place lemon slices on top, overlapping if necessary and bake for 10 minutes.
  4. Remove, then fold over the foil cover the fillets.
  5. Bake for 15 more minutes; depends on the thickness of the fish.
  6. Prepare the Lemon Caper Butter by melting butter in a small saucepan over medium heat.
  7. Add garlic, capers, diced tomatoes, lemon zest and lemon juice and cook for 2 minutes.
  8. Season to taste with salt and pepper.
  9. Lift the cooked fillet from the foil and place on a plate, then spoon Lemon Caper Butter over the top.
  10. Simply serve with potatoes and lemon wedges.

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Melt the butter for the caper sauce.

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In goes the garlic, lemon juice and zest, then the capers and tomatoes.

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Spoon sauce over theย trout fillets.

Enjoy,ย 

Frances ๐Ÿ˜Š

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