Potato Crusted Trout

By á-48829

Ingredients

• 1 small raw potato
• 1 trout or trout filet, or fish of your choice
• 1-2 tbsp butter
• juice from 1/2 a lemon
• 12 capers (optional)
• 1/2 bunch chopped parsley

Preparation

Step 1

Slice potato thinly and stick to the skin side of the trout.

Place fish potato side down in a oiled pan on medium – high heat.

When the fish is flaky white (you need not flip it), remove from pan.

In the same pan with the heat on combine the butter, lemon juice, capers and parsley, simmer briefly till amber.

Drizzle the sauce over the trout and serve.