GRILLED TROUT, BROCCOLINI & SALSA VERDE
MAKES: enough for two
WHAT'S IN IT?
1 Sustainably farmed trout (roughly 800g)
1 lemon, sliced
1 small handful fennel fronds
Salt and pepper to taste
1 bunch broccolini, halved
1 bunch asparagus, halved
2 tablespoons capers
1 lemon, ½ juice & ½ wedges (for serving)
1 small handful Italian parsley
1 small handful mint leaves
2 eschallot, thinly sliced
½ red chilli, finely chopped
3 tablespoons olive oil
PUTTING IT ALL TOGETHER:
1. 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.
2. 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.
3. Roughly chop the parsley and mint and add to chopped capers. Combine with the remaining ingredients.
4. 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.