Rainbow trout with lemon and thyme butter

SERVES 4

4 rainbow trout (450gm each), cleaned 640 gm baby leeks, trimmed 2 tbsp olive oil 2 lemons, halved 12 thyme sprigs

Grilled flatbread and aïoli, to serve LEMON AND THYME BUTTER

175 gm butter, softened

2 garlic cloves, crushed

2 tbsp finely chopped thyme leaves 1 tbsp lemon juice

1 Preheat oven to 200°C. To make lemon and thyme butter, combine ingredients in a bowl and season to taste.

2 Pat fish dry with paper towel and season both sides well.

3 Wash leeks to remove grit, then cook in a saucepan of boiling salted water until just tender (2 minutes); drain.

4 Heat half the oil in a large frying pan over high heat, add one-third of the lemon and thyme butter and swirl pan to coat base with butter. Once butter starts to foam, add 2 trout, 2 lemon halves, cut-side down, and 6 sprigs thyme. Cook, turning half way, until fish is browned and almost cooked through (6 minutes) and transfer to an oven tray. Repeat with remaining oil, one-third butter, trout, lemon halves and thyme sprigs. Transfer tray to oven and roast trout until cooked through (10 minutes). 5 Heat remaining butter in same pan and cook leeks until golden (2 minutes). Divide ingredients among plates and spoon over pan juices. Serve with grilled flatbread and aïoli.