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Photo of Rainbow trout with peas by WW

Rainbow trout with peas

4
Points®
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Moderate
A deliciously fresh Italian seafood dinner that’s ready in just 30 minutes!

Ingredients

Skinless ocean trout

600 g, (buy 2 x 360g whole trout, cleaned and scaled)

Lemon(s)

1 medium, thinly sliced

Fresh bay leaf

6 whole

Olive oil

1 tbs

Pancetta

4 slice(s), hot, fat-trimmed, finely chopped

Frozen green peas

2 cup(s), (300g)

Chicken stock

½ cup(s), reduced salt

Fresh herbs

½ cup(s), (such as micro basil and rocket)

Instructions

  1. Rinse the fish under cold running water. Pat dry with paper towel. Arrange the lemon slices and bay leaves in the cavity of each fish. Tie with kitchen string to secure.
  2. Heat half the oil in a large frying pan over medium-high heat. Cook the fish for 5-6 minutes each side or until the flesh flakes when tested with a fork. Transfer to a large serving platter. Cover with foil to keep warm.
  3. Meanwhile, heat the remaining oil in a large frying pan over high heat. Cook the pancetta, stirring, for 5 minutes or until crisp. Add the peas and stock, and bring to the boil. Cook, stirring, for 2 minutes or until heated through. Serve fish with peas and sprinkled with basil.

Notes

SERVING SUGGESTION: steamed asparagus and zucchini, cut into ribbons and drizzled with white balsamic vinegar.

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