This easy fish dish is ready in 30 minutes and includes everything we love about July - trout, broad beans and peas, plus lush, ruby-red tomatoes.
First make the tomato sauce by lightly cooking the garlic and onions in olive oil for about 2 minutes. Add the tomatoes and herbs and cook until thick - about 20-25 minutes. Remove the herb bundle and push the sauce through a coarse sieve and season with salt and pepper.
Remove the pin bones from the trout fillets using a pair of tweezers. Place on a non-stick grill tray with dash olive oil and salt and pepper. Grill under a hot grill for 2 minutes, re-season and squeeze over lemon juice. Meanwhile, gently cook the shallots and lettuce with the butter until wilted.
Add the cream and peas and cook until thick and creamy. Shred the mint and add, season with salt, pepper and lemon juice.
To serve, place a good spoon of the peas on a plate with the trout on top and drizzle round the tomato sauce.
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