Ingredients

Steps

• Simmer potatoes in salted water for 10 minutes until tender.
• Drain potatoes, halve them, and dress with oil, parsley, salt, and pepper.
• Pat trout dry and season with salt and white pepper.
• Melt butter in a large frying pan until foaming.
• Fry fish for 6 minutes per side over medium heat.
• Transfer fish to a warm plate and set aside.
• Add 40ml of water to the pan to dissolve caramelised juices.
• Add lemon, capers, parsley, and croutons to the pan and boil.
• Pour the sauce over the fish and garnish with extra parsley.
• Serve the fish with the side of dressed potatoes.