Trout Fillets with Lime and Caper Sauce

NOTE: There shouldn't be any bones in your fillet. If you are purchasing from a supermarket or fish mongers, check to see that all the bones are removed. Using a small pair of tweezers pull out any small bones that may still remain in the trout.

Wash and dry the trout fillets and season lightly. Melt 1 ounce of the butter in a large frying pan and as soon as it starts to foam, add the fillets, skin side down. Fry gently for 3 minutes, then carefully flip over and cook for a further 1 minute.

Transfer the trout to heated plates and keep warm in a low oven.

Add the remaining butter to the pan with the capers and dill and fry until golden brown. Add lime juice to taste and a little salt and pepper.

Spoon over the trout and serve with mashed potato.