Lemon Caper Butter:
- 1/4 cup of butter
- 1 tablespoon capers
- 1 teaspoon lemon zest
- 1 tablespoon chopped parsley
- 1/2 lb of wild caught trout, skin on
- 2 bunches of spinach
- 1 lemon juiced
- 1 tablespoon olive oil
Prepare the Lemon Caper Butter by combining all ingredients in a bowl and mixing well.
Set your FireDisc to medium high heat and add the oil to the disc. Once hot cook the fish skin side up first for 3 minutes, flip, dab the Lemon Caper Butter on the fish, and cook skin side down for 8 minutes. Once fully cooked remove the fish from the FireDisc and set the temperature to low.
Add the spinach to the pan and cook for 3 minutes. Plate the spinach, capers, and then the fish and enjoy!