Over the holidays I was given four beautiful Ontario farm raised rainbow trout from Little Current, a small fishing village at the north end of Manitoulin Island. A lovely delicate fish, Rainbow Trout are wonderful with a simple Lemon Caper Butter Sauce, which I like to brush over the filets before baking them in the oven for about 10 minutes at 400°F. Served with some Canadian brown rice, sautéed mushrooms and an extra drizzle of warmed Lemon Caper Butter Sauce, and you have all of the makings for an easy and delicious Canadian-inspired meal. The sauce, which can be whipped up in just a few minutes, is also great over other white fish and gives grilled vegetables extra zing.
Rainbow Trout with Lemon Caper Butter Sauce
2 trout fillets, cut in half for four portions
4 tbsp butter
1/2 lemon, juiced
1 lemon, zested
2 tbsp parsley, finely chopped
1 tbsp capers, rinsed and minced
In a small saucepan, melt butter over medium heat. Add the juice of half a lemon, zest of one lemon, minced capers and chopped parsley, and stir to combine. Set aside over low heat.
Heat oven to 400°F. Pat dry the fish, place in a roasting tray and brush the tops with some of the lemon caper sauce. Roast for 10-12 minutes until just cooked through. Place the filets on a warmed serving platter and pour the remaining sauce over the fish. Garnish with a slice of roasted lemon slice and a sprig of parsley.