- 2 gutted trout fillets
- 1 bunch of parsley leaves
- 4 cloves of garlic
- 1 lemon
- 1/3 jar of OLE! capers in oil with herbs
- lemon pepper
- olive oil
- Himalayan salt
- 4 potatoes
- 1 tablespoon of butter
Wash the fillets thoroughly and dry them off. Rub with garlic. Sprinkle with salt and lemon pepper. Stuff each fillet with a handful of parsley leaves, a chopped clove of garlic, 4 lemon slices, and a tablespoon of capers.
Wash the potatoes thoroughly, cut them into 0.5 cm slices, and fry the slices on preheated oil until both sides turn golden brown.
Bake the trout in 180 degrees for around 20 minutes. When done baking, top with the baked potatoes.
Heat a tablespoon of butter in a pan. Add the finely chopped onion. Slowly add the cream and capers. Remove from the heat. Stir, season, and serve with the fish and potatoes.