Name: Roast ocean trout with peas, mint and fregola
Yield: 4
Ingredients: 4 skinless ocean trout fillets (about 180gm each), pin-boned; 1½ tbsp olive oil; Finely grated rind and juice of 1 lemon; ½ garlic clove, finely grated; 90 ml buttermilk; Peas, mint and fregola; 300 gm fregola; 200 gm frozen peas, defrosted; 160 gm sugarsnap peas, trimmed, halved; 2 tbsp olive oil; Finely grated rind and juice of 1 lemon, or to taste, plus wedges to serve; 1 cup coarsely torn mint; ½ cup coarsely torn flat-leaf parsley

Ingredients

4 skinless ocean trout fillets (about 180gm each), pin-boned

1½ tbsp olive oil

Finely grated rind and juice of 1 lemon

½ garlic clove, finely grated

90 ml buttermilk

Peas, mint and fregola

300 gm fregola

200 gm frozen peas, defrosted

160 gm sugarsnap peas, trimmed, halved

2 tbsp olive oil

Finely grated rind and juice of 1 lemon, or to taste, plus wedges to serve

1 cup coarsely torn mint

½ cup coarsely torn flat-leaf parsley

Method

Main

1.Preheat oven to 200C. For peas, mint and fregola, cook fregola in a large saucepan of boiling salted water until al dente, adding peas and sugarsnap peas in last 2 minutes of cooking (8-10 minutes). Drain, transfer to a bowl, add oil, lemon rind, lemon juice and garlic and season to taste. Just before serving, add herbs.

2.Meanwhile, place trout skin-side down on an oven tray lined with baking paper and set aside. Combine oil, lemon rind and juice and garlic in a bowl, season to taste, drizzle half over trout (reserve remainder) and roast until cooked to your liking (5-6 minutes for medium-rare). Coarsely flake over fregola mixture and set aside.

3.Add buttermilk to remaining oil mixture, drizzle over trout and serve with lemon wedges.