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Trout Fillets with Caper Butter Main course for 4

  • Ingredients:

  • 4 trout fillets, skin-on
  • 1 tbsp olive oil
  • sea salt and freshly ground black pepper
  • 75g unsalted butter
  • freshly squeezed juice of 1 lemon
  • 1 tbsp small capers, drained and rinsed
  • 1 tbsp wholegrain mustard
  • a bunch of fresh tarragon, chopped


  1. Preheat the grill to high.  Lay the fish on a lightly oiled baking tray, skin-side down.  Drizzle with the olive oil and season.
  2. To make the herb butter, melt the butter in a small saucepan over a low heat (making sure not to burn), add the lemon juice, capers and mustard and mix together.  Set aside.
  3. Place the fish under the grill for about 3 minutes, once cooked place on heated serving plates.  Add the chopped tarragon to the butter sauce) and immediately pour over the trout.  Serve with Braised Peas and Lettuce and Pan-fried New Potatoes.