Trout fillets with lime and caper sauce

Ingredients

8 trout fillets
125g/4oz unsalted butter
2 tbsp capers in brine, drained and washed
2 tbsp chopped fresh chervil or dill
1-2 tbsp lime juice
salt and pepper

Method

1. Wash and dry the trout fillets and season lightly. Melt 25g/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.
2. Using a fish slice, transfer the trout to heated plates and keep warm in
a low oven.
3. 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 and serve.
4. Using a small pair of tweezers pull out any small bones that may still remain in the trout.