Trout fillets with black eye pea salsa

Trout fillets with black eye pea salsa

Core recipe

Serves 2

  two 120g trout fillets

  200g fresh rocket

  200g fresh watercress

Salsa

  410g can black-eye peas, drained and rinsed

  1 red onion, peeled and finely diced

  1 red pepper, deseeded and finely diced

  1 beef tomato, halved, deseeded and finely chopped

  2 tbsp chopped fresh coriander

  2 tsp olive oil

To make the salsa, mix together the peas with the onion, pepper, tomato, coriander and oil.

Brush the trout with olive oil and place under a medium grill. Cook for a couple of minutes on each side until just cooked through.

Arrange the rocket and watercress on a plate and drizzle with lemon juice and olive oil.

Place the trout on the salad, spoon the salsa over the top and serve immediately.