Trout fillet with baby watercress, cherry tomatoes and caper butter sauce

Main courseServes 1

# 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 skin is crispy and golden brown. Turn the fillets over and squeeze the juice of half a lemon over it, add your tomatoes, butter, wine, capers and parsley and place in the oven for 4-5 mins. # Take the fish out of the oven, place your watercress in the centre of the plate and place your fish on top. Add the tomatoes to the side of your plate and top the fish with sauce. # Enjoy with a chilled glass of white wine.


* 1 whole trout (filleted) * 5 cherry tomatoes (on the vine) * 1tbsp capers * 50g Butter (good old Yorkshire butter is perfect!) * Large bunch of watercress * 2tbsp chopped parsley * Dash of white wine * 2tbsp oil (we used Wharfe Valley Rapeseed Oil) * 1 lemon