4skinless ocean trout fillets (about 180gm each), pin-boned1½ tbspolive oilFinelygrated rind and juice of 1 lemon½garlic clove, finely grated90 mlbuttermilkPeas, mint and fregola300 gmfregola200 gmfrozen peas, defrosted160 gmsugarsnap peas, trimmed, halved2 tbspolive oilFinelygrated rind and juice of 1 lemon, or to taste, plus wedges to serve1 cupcoarsely torn mint½ cupcoarsely torn flat-leaf parsley
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.
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.
Add buttermilk to remaining oil mixture, drizzle over trout and serve with lemon wedges.
This recipe is from the November 2012 issue of Australian Gourmet Traveller.