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.
