members recipes

Ingredients
2 rainbow trout fillets, skin on
2 tbsp olive oil, plus extra to drizzle
400g baby new potatoes, or similar
4-5 garlic cloves, peeled and chopped
1 tsp dried thyme
1 tsp dried rosemary
300g can of marrowfat peas, drained
5-6 leaves fresh mint
knob of butter
salt and black pepper

Method
1. Preheat oven to 180C. Cut the potatoes in half and then par-boil for 5 minutes. Drain and place into a roasting tray. Generously drizzle with olive oil and scatter over the thyme, rosemary and garlic.Season with salt and pepper and mix well. Roast in the oven for 20-25 minutes until tender.
2. Blanch the mint leaves in boiling water for 2 minutes and then gently squeeze
dry between kitchen roll. Finely chop the mint and then add them to a saucepan along with the peas and the butter. Gently heat until the peas are warmed through, stirring until the peas break down a little. Season with salt and pepper.
3. Score the skin of the trout fillets and then season both sides with salt and pepper. Heat the 2 tbsp of olive oil in a frying pan and then cook the trout, skin side down, for about 3 minutes and then turn over and cook for a further minute or so, until the fish is cooked through. Serve alongside the potatoes and peas.