Method:

1. Preheat your fan forced oven to 180° Celsius.
2. Place potatoes in a steamer over at least 2litres of water, bring to the boil and steam until cooked all the way through. Remove from heat and discard water, place potatoes into now empty pot.
3. Whilst the potatoes are steaming, stuff the fish with lemon slices, drizzle with oil and season with pepper and salt. Wrap in foil and place in baking dish. Roast for 20-30 minutes or until just cooked through.
4. Whilst the potatoes are steaming and the fish is roasting, bring a medium saucepan of water to the boil. Blanche the peas and broccoli separately until vibrant green and just softened, strain well. Set aside approx. 100g of the peas.
5. In the cooked potato pot, place all remaining peas and broccoli, plus crème fraiche, herbs and butter. Mash to a rough consistency but so some colours of each are still visible. Season to taste.
6. For the remaining peas, squeeze half remaining lemon over the top, set aside other half in wedges for presentation. Drizzle a small amount of oil over peas, season to taste, and toss through remaining dill.
7. Very carefully peel back the skin of the trout and gently lift the flesh away from the bones, serve one fillet per person, is okay if it’s not a perfect fillet but try to keep it in decent size pieces.
8. Place mash, then peas and then fish onto each plate, serve with lemon.

Notes

1. If you’d prefer to fillet your fish first, you may, but this method makes pin-boning those tiny bones irrelevant.
2. Salmon fillets can be substituted for trout if you’re more comfortable cooking those or they’re more readily available.

Health Notes:

• Gluten free
• Grain free
• Low Fructose / Minimal sugar
• Keto Friendly, optional
• Pescatarian