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Ingredients
- sea trout 2 fillets, skin on
- olive oil
- fresh or frozen peas 300g
- baby gem lettuce 1, shredded
- dill chopped to make 1 tbsp
- vegetable stock 100ml
- unsalted butter
- lemon 1/2
Method
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Step 1
Score the skin of the fish using a sharp knife then season all over. Heat a little olive oil in a non-stick frying pan.  Fry the fish skin side down for three minutes (put a small plate on top to keep the skin in contact with the pan).
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Step 2
Carefully turn the fish and continue to cook for a further minute, then remove from the pan and rest while you finish the dish. Add the peas and veg stock to the pan, cover and cook for two minutes.
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Step 3
Add the lettuce and dill plus a small knob of of butter and mix.
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Step 4
Season with sea salt and lemon juice. Season the fish flesh side with lemon juice and the skin side with sea salt then serve with the peas and lettuce.
