Sea trout with peas and lettuce

Sea trout with peas and lettuce

  • serves 2
  • Easy

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



  • 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


  • 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.