Trout Pan Fried with Capers & Parsley Mash 

2 x trout fillets skin on (de-scaled & pin boned)

2 heaped tablespoons of plain flour

2 cloves of garlic finely chopped or crushed

salt & freshly milled black pepper.

olive oil or butter

Mash

3 heaped tablespoons of chopped parsley

2 tablespoons of drained capers chopped 

Method

Mix flour with the garlic and salt & pepper.  Dry trout fillets with kitchen towel and dip the fillets in flour mixture to lightly coat. 

Heat pan to high heat and in 2 tablespoons of oil or butter place fish and cook skin side up for 1 – 2 minutes until lightly browned.  Flip over to skin side, spoon parsley & caper mixture onto the top of the fillets and cook hard until done and the skin is crisp, 2 – 3 minutes. 

Serve with new potatoes or chips and a salad or vegetable