Trout Fillets With Lime and Caper Sauce

14 min | 6 min prep

Ingredients
8 trout fillets 
4 ounces unsalted butter 
2 tablespoons capers in brine, drained and washed 
2 tablespoons fresh dill, chopped 
1-2 tablespoon lime juice 
salt and pepper, to taste 
Directions
1 Wash and dry the trout fillets and season lightly. 
2 Melt 1oz of the butter in a large frying pan and as soon as it starts to foam, add the fillets, skin side down. 
3 Fry gently for 3 minutes, carefully flip over and cook for a further 1 minute. 
4 Using a fish slice, transfer the trout to heated plates and keep warm in a low oven. 
5 Add the remaining butter to the pan with the capers and dill and fry until golden brown. 
6 Add lime juice to taste and a little salt and pepper. 
7 Spoon over the trout.