Pan-fried Trout with Dill and Caper Dressing

One of my favourite things to eat is fish.  Apart from a fish curry, I like my fish simple and uncomplicated, coupled with a light fresh sauce and maybe a simple salad on the side.  Nothing fancy.

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However fish can be a bit pricey.  Especially salmon, flip salmon is super expensive!  However, trout is a lot more affordable and just as tasty.  Grilled skin-side done to give it delicious crispy skin, just cooked through and amazingly soft, honestly it can’t get much better.  Expect if you add a Dill and Caper Dressing freshened up with a bit of lemon juice, coupled with a few new potatoes and a radish and watercress salad.

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AMAZING!  This is such a simple and quick meal to make either as a healthy weekday meal or for a dinner party.  Everything can be prepared and the fish can be cooked last minutes (it takes like 2 minutes) and the salad dressed.  Any guest will be impressed if you serve this.

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Pan-fried Trout with Dill and Caper  Dressing

Serves 4

  • 500g trout (deboned and filleted,  I have also used slightly smoked trout and that works well as well)
  • 3 Tbsp, finely chopped dill
  • 8-10 finely chopped caper berries
  • 1 lemon juiced
  • 3/4 cup yoghurt
  • 1 Tbsp olive oil
  • 1 Tbsp butter
  • Salt and pepper
  1. Mix the yoghurt, capers, dill and lemon in a bowl and season
  2. Cut the trout into 4 portions and season the skin
  3. Put the oil and butter in a pan on high heat
  4. Cook the trout skin side for 2 minutes until crispy
  5. Turn over and cook for another minute before removing from the pan
  6. Serve with boiled new potatoes and a watercress and radish salad dressed with lemon juice

Screen Shot 2015-05-17 at 8.04.42 PM

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