“This simple dish still works if you decide to omit the capers or the almonds, but if you can source it, the pepper dulce seaweed is a wonderful addition. Some say it’s similar in flavour to bacon or truffle. I’ve used sea trout for this recipe, but rainbow or brown trout would work just as well.”

Serves 2

Cooking time: 4 to 6 minutes; prep time: 10 minutes

INGREDIENTS
2 100g pieces of fresh trout
1 blood orange, segmented and cubed 
1 teaspoon capers
1 tablespoon flaked almonds
100g unsalted butter, cubed
1 tablespoon cold-pressed rapeseed oil
1 teaspoon chopped parsley
Good salt and pepper
Juice of half a lemon
Pepper dulse seaweed, optional

METHOD
Toast the almonds in a hot oven or under the grill until golden.

Pre-heat oven to 180°C

Place a non-stick, ovenproof pan on a moderate heat and add the oil. Season the fish with salt and pepper, and place in the pan, skin-side down. Cook gently for 2 to 3 minutes all over, turning as it colours. Place the pan in the oven for a minute or two. Once cooked, remove the fish from the pan and squirt with lemon juice. Let it rest.

Place the same pan on the hob and melt the butter. Add the capers, almonds and parsley. Taste and season, then add the blood orange.

To serve, divide the sauce between two plates, retaining a little. Place the fish on top and drizzle with the remaining sauce. Garnish with a little seaweed, and a pinch of good salt.