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Trout with lemon, capers, rosemary and anchovies

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“Delicious, quick, easy and healthy! This would work for a dinner party or for every day and needs minimal preparation time and looking after. The sharpness of the lemon seems to complement the saltiness of the capers and anchovies well.”
READY IN:
30mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

  • 2 trout fillets (but would work with most fish)
  • 3 tablespoons olive oil
  • 12 cup capers
  • 12 cup rosemary
  • 8 anchovies (I used a small tin, containing about 8 anchovy fillets since that's how they're sold over here in th)
  • 23 lemon, depending on quantity of fish
  • white wine (although water would be ok)
  • salt and pepper

Directions

  1. Mix the olive oil, capers and rosemary.
  2. Put fish in an ovenproof dish.
  3. Pour the olive oil mixture over the fish.
  4. Thinly slice the lemons and arrange the slices so that they cover the fish completely.
  5. Drain the anchovies of oil, slice in half and drape over the lemon slices.
  6. Add splash of white wine and salt and pepper to taste.
  7. Bake in oven at 200c for 20 minutes, or until fish is cooked.
  8. I served this with rice flavoured with lemon juice and black pepper and a side dish of brocolli.

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