Crisp-skinned trout with spiced citrus salad

SERVES 2 // PREP TIME 20 MINS // COOK 10 MINS

40 gm roasted walnuts, coarsely chopped 2 ocean trout fillets (150gm each), skin on, pin-boned

1 tbsp olive oil

½ head radicchio, thick stems

discarded, leaves torn

½ cup mint (loosely packed)

½ cup coriander (loosely packed) 2 radishes, thinly sliced on a mandolin 1 small fennel bulb, thinly sliced on a mandolin, fronds reserved 1 golden shallot, thinly sliced on a mandolin

SPICED CITRUS DRESSING 50 ml extra-virgin olive oil 1 grapefruit, rind finely grated, segmented, juice squeezed from membrane

Finely grated rind of 1 lemon, juice of ½

½ tsp baharat (see note)

1 garlic clove, finely grated

1 For spiced citrus dressing, whisk ingredients, except grapefruit segments, in a bowl, season, then stir in grapefruit segments. Set aside.

2 Pat trout dry with paper towel and season. Heat oil in a non-stick frying pan over medium-high heat, add trout skin-side down, then place a heavy saucepan on top to weigh down fish and fry until skin is crisp (3-4 minutes). Turn and fry until medium-rare (1-2 minutes). Transfer to a plate.

3 Toss remaining ingredients, walnuts and dressing in a bowl; serve with trout. Note Baharat, a Middle Eastern spice blend, is available from Herbie’s Spices and Middle Eastern delicatessens. ➤