Trout Fillets With Lime And Caper Sauce - cooking recipe

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

Preparation

Wash and dry the trout fillets and season lightly.
Melt 1oz of the butter in a large frying pan and as soon as it starts to foam, add the fillets, skin side down.
Fry gently for 3 minutes, carefully flip over and cook for a further 1 minute.
Using a fish slice, transfer the trout to heated plates and keep warm in a low oven.
Add the remaining butter to the pan with the capers and dill and fry until golden brown.
Add lime juice to taste and a little salt and pepper.
Spoon over the trout.