A simple dish here.
First you have to fry some rashers of streaky bacon in a pan until they are crisp and they have given up their fat. You remove the bacon and keep it for later.
Then, reheat the bacon fat and melt some butter in with it. You cook the trout fillets, skin side down for about three minutes and then turn them over briefly.
Remove them from the pan and add a tablespoon of drained capers and a splash of red wine vinegar to deglaze the pan. This forms a sauce that you will pour over the fish.
To serve, place the fish fillets and bacon over some green beans and plain new potatoes and then pour over the caper sauce.