Sea Trout has recently become one of my favourite fish, this one (for me at least) is a store cupboard recipe.
- 200g Sea Trout
- 4 Salad Potatoes
- 6 Sun Dried Tomatoes
- 8 Green Olives
- 2 tbsp Extra Virgin Rape Seed Oil
- Juice of half a Lemon
- 1 tsbp Balsamic Vinegar
- Salad Leaves
Boil the potatoes and leave to one side. Slice the tomatoes and olives and leave those to one side too. Once the potatoes are done take them out of the water, let them cool slightly and slice into quarters.
For the fish in a cold pan drizzle some oil and then put the fish in skin side down. Put the pan on a high heat and cook the fish for about 5 minutes, turning just before its done. You’ll see the colour change up the sides, as it reaches the top, flip the fish.
As the fish finishes, put the potatoes, tomatoes and olives in a bowl along with some salad leaves. In a separate bowl mix together the oil, lemon juice and balsamic. Toss the vegetables in the dressing and plate up topping with the fish.