Trout Fillets With Lime And Caper Sauce

This is from the british trout association. I haven't had a chance to try this yet but it sounds good

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.

trout fillets, unsalted butter, capers in brine, fresh dill, lime juice, salt and pepper