Pan-fried trout with lemon butter and capers

Ingredients

• 2 whole trout, cleaned (each approx. 300 g)
• Salt and freshly ground black pepper
• 4 sprigs of fresh thyme
• 1 lemon, in slices and wedges
• 1 tbsp olive oil
• 45 g unsalted butter
• 2 tbsp capers, drained
• 2 tbsp fresh flat-leaf parsley, coarsely chopped

Instructions

1. 1

   Take the trout out of the fridge 15 minutes before cooking. Pat them dry with paper towels, both inside and out.Season the trout generously with salt and pepper on both sides and inside the cavity. Put a few sprigs of thyme and two lemon slices into each cavity.Heat the fish pan over medium heat. Add the olive oil and 15 g butter. Wait until the butter foams and starts to brown.Place the trout in the pan and fry them 4 to 5 minutes on the first side without moving them. This gives you a crunchy skin.Carefully turn the trout over with a wide spatula. Fry the other side for 4 to 5 minutes as well, depending on the thickness of the fish. The trout is done when the flesh easily comes away from the backbone.Transfer the trout to a warm plate. Turn the heat down and add the remaining 30 g butter to the pan. Let it melt, then add the capers and the juice of half a lemon. Stir briefly and remove the pan from the heat.Pour the lemon butter over the trout. Garnish with fresh parsley and serve immediately with lemon wedges.