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2 trout fillets

1 red pepper, halved and desseeded

1 yellow pepper, halved and desseeded

Approx 75g mangetout

Half a lemon

Extra virgin olive oil

A handful of rocket leaves

Salt

Pepper

Trout with grilled mangetout & peppers

preparation 5 mins • you cook for 7 mins •

Serevs 2

Watch a 30 second preview of my cook-along video below

 

This is a delicious, healthy salad bursting with flavour. Delicate trout fillets with crispy skin sit on a bed of sweet juicy peppers and mangetout. Throw on some lemon dressed rocket leaves to offset the sweetness of the peppers, and you have a salad that showcases some great fresh natural flavours.

Large frying pan to cook the fish

Small mixing bowl to dress the rocket

Small bowl or empty jar to mix the dressing

Fish slice

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Before you start, preheat your grill to high. Put the peppers and mangetout on a baking tray. Put a large frying pan on the hob on a high heat and click here!

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Preheat your grill to high. Put the peppers and mangetout on a baking tray and put a large frying pan on the hob on a high heat. Drizzle a little oil over the vegetables on the tray and then sprinkle with some salt before popping the tray under the grill.

Add a swirl of oil to your frying pan, then season the trout fillets on both sides with a good pinch of salt and pepper. Place the fillets in the pan, skin side down, and then give your fishy hands a little wash. Cook the trout for 1.5 minutes on the skin side, then carefully turn over and cook on the other side for about 30 seconds. You'll probably find that, at around the time you turn the fish, your pan is starting to smoke a lot. Turn the heat right down and the residual heat in the pan will be enough to finish cooking the fish.

Whilst the fish is cooking, squeeze the juice of half a lemon into a small bowl or jar. Add 2 tablespoons of extra virgin olive oil, along with a small pinch of salt and pepper and then whisk or shake together.

Once the fish is cooked, turn the heat off everything and remove the fish to a board. Take the baking tray out from under the grill and set aside.

Put the rocket leaves in a small mixing bowl and pour the dressing over them. Toss together lightly with your fingers.

To serve, place half of each pepper in the middle of your plate, skin side down. Place some mangetout on top, then cut a trout fillet in half and place on top of the mangetout. Finally, arrange some lemonyrocket around the outside of the plate and you're done!

I hope that you enjoy it.

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