Ingredients

Method

For the parsley-and-caper sauce:
• 1 T butter
• 100 g capers, drained and brine reserved, plus extra for serving
• 2 garlic cloves, minced
• 1⁄4 cup dry white wine
• 1 cup cream
• sea salt and freshly ground black pepper, to taste
• 20 g Italian parsley
• lemon juice or red wine vinegar, to taste
For the crispy onions:
• 1 medium red onion, thinly sliced
• 80 g cornflour
• salt, a generous pinch
• canola oil, for frying
• 1 lemon, sliced, plus extra for serving
• 6 garlic cloves, sliced
• 4 thyme, sprigs
• 1 T olive oil
• sea salt and freshly ground black pepper, to taste

Method

Ingredients

1. To make the parsley-and-caper sauce, melt the butter in a saucepan over a medium heat. Add the capers and garlic and fry gently until the garlic begins to colour, about 1 minute. Add the wine and simmer until reduced by half, about 1 minute. Add the cream and bring to a boil, then reduce the heat. Add the reserved caper brine and simmer until the sauce thickens enough to coat the back of a spoon, about 10 minutes. Season to taste. Remove from the heat and set aside.

2. Blanch the parsley in hot water, then refresh in iced water. Squeeze out the excess liquid and place the parsley in a blender with the sauce and a block of ice. Blend for 1–2 minutes or until vibrant green – the longer you blend, the greener the sauce becomes. Check the seasoning and acidity, adding a squeeze of lemon juice or a dash of red wine vinegar if required. Chill until needed.

3. To make the crispy onions, rinse the onion in cold water, drain and pat dry. Mix the cornflour and salt, then add the onions and toss well to coat. Place in a large sieve and shake off the excess cornflour through the sieve.

4. Heat the canola oil in a medium-sized saucepan and test whether it’s hot enough by adding one onion. If it sizzles and floats to the top, the oil is hot enough. Carefully fry the onions in 2 batches and drain on kitchen paper. Season with a little more salt.

5. Preheat the oven’s grill to 220°C or prepare a braai with medium coals.

6. Stuff the trout with the sliced lemon, garlic and thyme. Drizzle with the olive oil, season, and truss the fish with string to keep the stuffing in and make it easier to handle. This is also helpful if you cook the fish on the braai.

7. Place the fish onto an oven tray and cook under the grill (or in a hinged braai grid over hot coals) for 10–15 minutes on each side. Test a piece of the flesh – if it flakes easily, the fish is ready. Serve immediately with the parsley- and-caper sauce, crispy onions and lemon wedges. Fresh bread and a green salad make great sides.

Cook's note: How do you maintain the vibrant green colour of the sauce? Easy. Just add a block of ice while blending.

Find more fish recipes  here. 

Photography: Myburgh Du Plessis
Production: Hannah Lewry
Food assistant: Claire-Ellen Van Rooyen