Side of ocean trout with asparagus, fennel and dill

SERVES 6-8 PREP AND COOK TIME 25 MINUTES

1.2kg whole side fillet of ocean trout, pin-boned, skin on

2 tablespoons lemon juice

⅓ cup (80ml) extra virgin olive oil, extra

¼ teaspoon ground white pepper

1 bunch (170g) asparagus, trimmed, finely sliced lengthways

1 small (160g) fennel bulb, shaved

2 tablespoons dill leaves lemon wedges, to serve

1 Heat a covered barbecue to medium. Line a large oven tray with baking paper; lay the fish, skin-side down, on top. Season with sea salt flakes and freshly ground black pepper. Transfer to the barbecue and cook, covered, for 15 minutes or until flesh just flakes apart when pressed with a fork or until cooked as desired.

2 Meanwhile, put the lemon juice, extra oil, white pepper and a little sea salt into a bowl; whisk to combine. Add asparagus, fennel and dill to the bowl; toss lightly to coat in the dressing.

3 Remove trout from barbecue and transfer to a serving platter. Top with the fennel mixture and serve with lemon wedges. Not suitable to freeze or microwave.