Rainbow trout with peas
Skinless ocean trout
600 g, (buy 2 x 360g whole trout, cleaned and scaled)
1 medium, thinly sliced
Fresh bay leaf
4 slice(s), hot, fat-trimmed, finely chopped
Frozen green peas
2 cup(s), (300g)
½ cup(s), reduced salt
½ cup(s), (such as micro basil and rocket)
- 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.
- 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.
- 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.