4 x 150g sea trout fillets

zest & juice of 1 lime

salt and pepper

12 blanched tenderstem broccoli spears

150g edamame beans

5g chilli flakes

150ml white wine

75g fresh horseradish

dill, chopped


1. Season and zest & juice the lime on the fish, then grill for 8 minutes

2. Heat a frying pan to very hot, add the tenderstem and char for 4 minutes

3. Add wine, lime juice and beans

4. Cook for 2 minutes

5. Add chilli

6. Sit fish on top and grate on horseradish and sprinkle on dill