Trout Fillet with Lemon and Capers

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Remove the peel from the potatoes and soften them in salted water. Drain and toss in butter just before serving.

Fillet the trout, remove the bones and skin.

Season fish fillets with salt and pepper, roast in butter and keep warm. Fillet the lemon and sauté the fillets with the capers in a frying pan with butter and toss briefly.

Arrange the fish on plates and baste with the lemon caper butter. Garnish with the buttered potatoes and sprinkle with chopped parsley.

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