Trout fillet with baby watercress, cherry tomatoes and caper butter sauce - Deliciously Yorkshire
# Heat your oven to 180oC # Heat up a heavy bottomed pan and add a drizzle of oil # Season the trout fillets and place skin side down in the pan. Cook until the
Ingredients
- 1 whole trout (filleted)
- 5 cherry tomatoes (on the vine)
- 1 tbsp capers
- 50g Butter (good old Yorkshire butter is perfect!)
- Large bunch of watercress
- 2 tbsp chopped parsley
- Dash of white wine
- 2 tbsp oil (we used Wharfe Valley Rapeseed Oil)
- 1 lemon
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