Trout with lemon, capers, rosemary and anchovies

"Delicious, quick, easy and healthy! This would work for a dinner party or for every day and needs minimal preparation time and looking after. The sharpness of the lemon seems to complement the saltiness of the capers and anchovies well."
 
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Ready In:
30mins
Ingredients:
8
Serves:
2
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ingredients

  • 2 trout fillets (but would work with most fish)
  • 3 tablespoons olive oil
  • 12 cup capers
  • 12 cup rosemary
  • 8 anchovies (I used a small tin, containing about 8 anchovy fillets since that's how they're sold over here in th)
  • 23 lemon, depending on quantity of fish
  • white wine (although water would be ok)
  • salt and pepper
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directions

  • Mix the olive oil, capers and rosemary.
  • Put fish in an ovenproof dish.
  • Pour the olive oil mixture over the fish.
  • Thinly slice the lemons and arrange the slices so that they cover the fish completely.
  • Drain the anchovies of oil, slice in half and drape over the lemon slices.
  • Add splash of white wine and salt and pepper to taste.
  • Bake in oven at 200c for 20 minutes, or until fish is cooked.
  • I served this with rice flavoured with lemon juice and black pepper and a side dish of brocolli.

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Reviews

  1. We liked this recipe. It was certainly easy to make on a weeknight. I served with boiled pole beans. Thanks!
     
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RECIPE SUBMITTED BY

I can't believe that anyone would actually want to read this, but here goes anyway: I live in the UK where we're not famed for our food, but I love cooking and eating. I'm not really wicked or a water witch, but a thirtysomething mother of one. I also love the drinking, laughing and good conversation that often accompanies a decent meal.
 
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