Pan-Fried Trout with Brown Butter and Capers

• 2 pieces Trout fillet, skin on
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 1 tbsp Olive oil
• 60 g Butter
• 2 tbsp Capers
• 1 medium Lemon
• 10 g Fresh parsley

1. Pat the trout dry, then season both sides with the salt and pepper. Finely chop the parsley and set aside. Zest the lemon, then cut it in half and squeeze the juice from one half.
2. Heat the olive oil in a frying pan over medium-high heat. Add the trout skin-side down and press gently for 20 seconds so the skin stays flat. Cook for 3 to 5 minutes until the skin is crisp and the flesh is turning opaque up the sides.
3. Turn the trout and cook for 1 to 2 minutes until just cooked through, then transfer to warm plates. Reduce the heat to medium and carefully wipe out any excess oil if needed, leaving any browned bits behind. Keep the fish warm while you make the sauce.
4. Add the butter to the pan and let it melt, swirling often, until it smells nutty and turns deep golden with brown flecks, 2 to 3 minutes. Stir in the capers and cook for 30 to 60 seconds. Take off the heat and stir in the lemon juice, lemon zest, and parsley.
5. Spoon the warm brown butter sauce over the trout and serve straight away. Cut the remaining lemon half into wedges and serve alongside for squeezing at the table.

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