- 2 rainbow trout fillets
- 50g raisins
- A handful of rosemary, leaves only
- 1 tsp fennel seeds
- 1 chilli
- 1 lemon
- 1 red onion
- 1 fennel bulb
- 50g watercress
- Sea salt
- Freshly ground pepper
- 3 tsp olive oil
- 3 tbsp boiling water
- A couple of bowls
- 2 frying pans
- 1.
Pop the rainbow trout fillets on a chopping board. Dust with salt and pepper.
- 2.
Tip the raisins in a mug. Pour 3 tbsp boiling water over them. Set aside to soak.
- 3.
Strip the rosemary leaves from the woody stalks. Finely chop the leaves. Finely chop the chilli, flicking out the seeds and white bits for less heat. Pop in a bowl. Add 1 tsp fennel seeds. Grate in the zest of the lemon. Press half of the mixture all over your fish, coating both sides.
- 4.
Halve, peel and thinly slice the onion. Halve your fennel and cut into 1-2cm thick slices.
- 5.
Set a large frying pan over high heat. Add 1 tsp oil. Arrange the fennel and onions in the pan in a single layer - a little overlapping is okay. Season well. Cook over medium-high heat till the fennel is tender and caramelised underneath, about 10 mins. All the remaining fennel and lemon mix for the final 2 mins of cooking.
- 6.
Drain the raisins. Tip back into the mug. Add 2 tbsp lemon juice, 1 tsp olive oil and a pinch of salt. Whisk to make a dressing. Place the watercress in a bowl and toss with the dressing.
- 7.
Set a separate frying pan over high heat. Add 1 tsp oil. Place the fish in the pan, skin side down. Cook 3 mins or till the skin is crisp. Flip and cook for 1 min or till cooked through on the other side - the colour will go from a rich salmony orange to a light, pale pink.
- 8.
Pile the watercress, fennel and onion on plates. Serve with the crisp fried trout.