Olive Magazine
Sea trout with peas and lettuce

Sea trout with peas and lettuce

Published: March 31, 2016 at 1:54 pm
  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

A delicate springtime dish from chef Alistair Craig, of The Horseshoe Inn in Peebles. Pair pan-fried sea trout with lettuce and peas, cooked in a light vegetable broth



  • 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


  • 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.


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