Scottish Trout Caesar, Caperberries, Red Gem & Orange by Jamie Mumford

Ingredients

400g Trout fillet                  Drizzle rapeseed oil

2 Whole red gems                  1/2 a lemon

10 caperberries                    1/2 an Orange

Caesar dressing         Pinch of Parsley

Pinch of Dill

Directions

Bake the trout through the oven until cooked through, wash and trim the gems and plate up around the trout, garnish with caperberries, dill and ripped parsley. Drizzle with the caesar dressing and a pinch of sea salt.