Impress your dinner guests with this pan-fried rainbow trout served with a lemony sauce, briny capers, and butter parsley. This sophisticated classic French recipe is deliciously crispy on the outside and sofy and flaky on the inside.
- In a large frying pan, melt the butter until it starts to bubble, then add the trout fillets. Cook on a medium heat until the fish is cooked through and the butter has begun to foam and develop little brown specks.
- Add the capers and lemon juice and shake the pan to combine. Add the parsley at the last minute and serve immediately with the butter sauce over the top.
Tip: The trick with this dish is to get the butter hot enough to brown and cook the fish quite quickly, but do not let the butter get too hot or it will burn.
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