Sustainably farmed grilled trout with crunchy veg and salsa verde

Serves 2

For the trout

1 Sustainably farmed trout (roughly 800g)
1 lemon, sliced
1 small handful fennel fronds
Olive oil
Salt and pepper to taste

Cooking Instructions

Stuff the stomach cavity of the fish with the lemon slices and fennel fronds. Rub the outside of the fish with olive oil and season with salt and pepper.

Grill the fish on a hot griddle pan for 8-10 minutes, turning half way.

While the trout is cooking

1 bag tender stem broccoli, halved
1 tray asparagus, halved

Flash fry the vegetables in a hot wok with a little olive oil. Don’t overcook the vegetables; you want them to still be crunchy and bright green.

For Salsa Verde

2 tablespoons nonpareilles capers
1 lemon, ½ juice & ½ wedges (for serving)
1 small handful Italian parsley
1 small handful mint leaves
2 salad onions, thinly sliced
½ red chilli, finely chopped
3 tablespoons olive oil
Salt and pepper to taste

Roughly chop the parsley and mint and add to chopped capers. Combine with the remaining ingredients.

To serve

Shake the vegetables out onto a large platter; place the fish on top and spoon salsa verde over the top. Add a few lemon wedges and enjoy.

Watch the “how to” video here!