1 tbsp Avocado Oil
2 Rainbow Trout Fillet
2 tbsps Capers
4 Garlic (cloves, minced)
1/2 Lemon (juiced)
2 tbsps Butter
Heat the oil in a pan over medium heat. Add the trout, skin side up and cook for 1 to 2 minutes. Flip to the other side and cook for another minute.
Remove the pan from heat and cover with a lid for 5 to 10 minutes, or until trout is cooked through. Divide onto plates. Cover to keep the fish warm.
Add the capers, garlic and lemon juice to the same pan. Cook over medium heat for 3 minutes or until garlic is soft. Turn off the heat and stir in the butter until melted.
Drizzle the capers and lemon butter sauce over the trout fillets. Enjoy!