Seared Rainbow Trout with Tomato, Lemon and Quinoa Salad

Step 1

To make the trout, mix the lemon zest with the mustard, honey and 1 tablespoon olive oil. Spread it evenly over the fleshy side of the fish. Brush the skin with olive oil.

Step 2

Heat a large pan and when searing hot add the trout, skin side down, season with sea salt.

Step 3

Cook until the skin starts to blister, char slightly and become crisp. Turn and very briefly sear the trout on the flesh side.

Step 4

To make the salad, add one cup quinoa to two cups water and gently simmer for approximately 20 - 30 minutes until tender and all the water has been absorbed. Squeeze in the lemon juice and 2 tablespoons extra virgin olive oil while still warm.

Step 5

Toss the sliced tomatoes with the torn basil leaves and remaining olive oil.

Step 6

Season and spoon the quinoa over the tomatoes and basil on a large serving dish.

Step 7

Place the trout over the quinoa skin side up.

Step 8

Garnish with basil leaves and serve.