Grilled Trout, Broccolini & Salsa Verde

Ingredients

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Method

1. Stuff the stomach cavity of the fish with the lemon slices and fennel fronds. Rub the outside of the fish with olive oil and season with salt and freshly ground black pepper.
2. Grill the fish on a hot griddle pan for 8–10 minutes, turning half way.
3. Flash fry the vegetables in a hot wok with a little olive oil. Don’t overcook the vegetables; you want them to still be crunchy and bright green.
4. Roughly chop the parsley and mint and add to chopped capers. Combine with the remaining ingredients.
5. To serve, shake the vegetables out onto a large platter; place the fish on top and spoon salsa verde over the top. Add a few lemon wedges and enjoy.