Whole baked trout | Woolworths TASTE

Ingredients

• For the parsley-and-caper sauce:
• 1 T butter
• 100 g capers, drained and brine reserved, plus extra for serving
• 2 garlic cloves, minced
• 1⁄4 cup dry white wine
• 1 cup cream
• sea salt and freshly ground black pepper, to taste
• 20 g Italian parsley
• lemon juice or red wine vinegar, to taste
• For the crispy onions:
• 1 medium red onion, thinly sliced
• 80 g cornflour
• salt, a generous pinch
• canola oil, for frying
• 1 lemon, sliced, plus extra for serving
• 6 garlic cloves, sliced
• 4 thyme, sprigs
• 1 T olive oil