Ingredients
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
Method
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
