Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Sea trout with peas and lettuce
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- 2 fillets sea trout, skin on
- olive oil
- 300g fresh or frozen peas
- 1 baby gem lettuce, shredded
- chopped to make 1 tbsp dill
- 100ml vegetable stock
- unsalted butter
- 1/2 lemon
Method
- 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).
- 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.
- STEP 3
Add the lettuce and dill plus a small knob of of butter and mix.
- 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.
