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Trout with Brown Butter, Capers and Garlic
Ingredients
  • 200 gm green beans, trimmed
  • 150 gm chilled unsalted Westgold butter, diced
  • 4 plate-sized rainbow or brown trout, butterflied (see note)
  • 2 tbsp salted baby capers, rinsed and drained
  • 2 garlic cloves, thinly sliced
  • 1½ tbsp coarsely chopped flat-leaf parsley
  • Lemon cheeks, to serve
Note: Ingredients may have been altered from the original.
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