Roast Sea Trout with Leeks and Capers

This recipe is very simple to make and ideal if you are having a large gathering. Just serve with a huge bowl of salad or some new potatoes and fresh seasonal vegetables.

You can replace the sea trout with salmon if you prefer.

Ingredients - serves 10

3lb (1.4kg) leeks, trimmed, washed and sliced into ½ inch (1cm) diagonals 100g jar small capers (nonpareille) in vinegar, drained and rinsed
5 fl oz (150ml) olive oil 10 x 6oz (175g) sea trout fillets, skin on
142ml carton double cream Large caper berries to garnish
Grated rind and juice of a lemon  


  1. Pre-heat the oven to 230ºC (210ºC fan oven)/450ºF/Gas mark 8.
  2. Put the leeks in a large roasting tin, add 6 tablespoons of the olive oil and season well.
  3. Toss everything together.
  4. Roast for 30 - 40 mins, tossing every 15 mins, until leeks are tender and lightly browned.
  5. Stir in the cream, lemon rind, lemon juice and capers.
  6. Put the sea trout fillets on top of the leeks, spoon the remaining oil over and season.
  7. Return to the oven and roast for 10 - 15 mins or until the sea trout is opaque all the way through.
  8. Put on a warm serving plate and garnish each fillet with a large caper berry.


Sea Trout