Pan-fried Trout Fillet

Add a dash of olive oil to a non-stick frying pan and place on a medium to high heat
Once hot, season the fillet and add to the pan, skin-side down. Cook for 3-5 minutes to achieve a golden-brown crust
Turn the fillet over and fry for a few seconds to cook the fish all the way through
Turn off the heat and add a knob of butter to the pan.

Once foaming, baste the fish with the butter, add a squeeze of lemon, then baste again
Serve with your choice of sides and drizzle with the sauce
We used finely sliced fresh leeks, spring onions and cherry tomatoes all fried in a little butter as our side.