Trout Fillets With Lime and Caper Sauce

This is from the British Trout Association. I haven't had a chance to try this yet but it sounds good

• Ready In: 14 mins
• Serves: 4

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.