Trout with lemon, capers, rosemary and anchovies

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READY IN: 30mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
  • 2
    trout fillets (but would work with most fish)
  • 3
    tablespoons olive oil
  • 12
    cup capers
  • 12
  • 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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