- ½ small fennel bulb, coarsely chopped (reserve other half for salsa)
- 2 lemons, thinly sliced
- 1 ocean trout fillet (about 1.2kg), skin on pin-boned
- 1 bunch bronze fennel (see note)
- For drizzling: olive oil
- 180 gm sugarsnap peas, trimmed and sliced diagonally
- 120 gm podded peas (about 350gm unpodded)
- ½ small fennel bulb, finely chopped, fronds reserved
- 1 golden shallot, finely chopped
- 1 Meyer lemon, cheeks removed, finely diced (see note)
- Juice of ½ lemon
- 100 ml olive oil
- 1For salsa, blanch fennel until just tender (1-1½ minutes), drain, refresh and set aside. Combine shallot and lemon in a bowl with lemon juice and a pinch of salt, and stand to soften (8-10 minutes). Add fennel and olive oil, season to taste and set aside.
- 2Preheat oven to 135C. Line a large baking tray with baking paper, scatter with fennel and half the lemon slices, then place fish on top skin-side down. Season to taste, scatter with bronze fennel and remaining lemon slices, drizzle generously with olive oil and roast until cooked medium-rare (15-20 minutes; because of the low temperature, the flesh will cook and flake, but still appear a deep red colour inside).
- 3Meanwhile, blanch peas (2-3 minutes) and sugarsnap peas (1-2 minutes), drain, refresh, drain well and transfer to a bowl. Serve peas with roast trout, all scattered with a generous amount of Meyer lemon and fennel salsa.
Note Bronze fennel and Meyer lemons are available from specialist greengrocers and farmers' markets. Meyer lemons are sweeter than regular lemons; if they're unavailable use the zest only of a regular lemon - the flesh will be too tart for this. If bronze fennel is unavailable, use fennel fronds.
Drink Suggestion: A perfect summer dish to go with perfect summer wine. I recommend a Mediterranean rosé – Rimauresq Cru Classé Côtes de Provence from the south of France. Drink suggestion by Franck Moreau