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Mediterranean Trout With Crushed Peas and Tomato-Radish Salsa

Crispy-skinned trout is the star of this dinner, supported by buttery crushed peas and a sharp, colourful tomato-and-radish salsa. It looks impressive on the plate but is straightforward enough for a weeknight meal.
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Servings: 1
Course: dinner
Cuisine: South African
Ingredients Method Notes

Ingredients
  

  • Salt
  • 100 g frozen peas
  • Grated zest of 1 lemon
  • Juice of ½ lemon divided
  • 1 Tbsp unsalted butter
  • Freshly ground black pepper
  • 100 g heirloom cherry tomatoes quartered
  • 50 g radishes quartered
  • 3 Tbsp olive oil divided
  • 1 Tbsp red wine vinegar
  • 9 fresh basil leaves torn
  • 200 g skin-on trout fillet
  • Maldon salt for serving, optional

Method
 

  1. Fill a medium saucepan halfway with water and bring it to a boil over high heat. Stir in a pinch of salt.
  2. Add the peas and cook until tender. Drain the water, keeping the peas in the saucepan.
  3. Add the lemon zest, butter and a pinch each of salt and pepper. Crush the peas into a coarse mash and set aside.
  4. In a bowl, toss the tomatoes and radishes with 1 Tbsp olive oil, the red wine vinegar and torn basil. Season with salt and pepper, then set aside.
  5. Make several shallow cuts across the skin of the trout and season it with a pinch of salt.
  6. Heat the remaining 2 Tbsp olive oil in a large non-stick frying pan over high heat. Place the trout skin-side down in the pan and cook until the skin is evenly browned and crispy.
  7. Turn the trout over and cook until the flesh is lightly browned and flakes easily at its thinnest point.
  8. Remove the pan from the heat and squeeze the lemon juice over the trout.
  9. Spoon the crushed peas into the centre of a plate and scatter the tomato-and-radish salsa around them. Place the trout on top with the crispy skin facing upwards.
  10. Finish with Maldon salt, if desired.

Notes

Nutritional information: 22.5g carbohydrates, 75.1g fat and 47.8g protein