Baked rainbow trout and butter bean gratin

Method

1. Heat the oven to 180ºC fan/gas 6. Heat 2 tbsp olive oil in a frying pan over a medium heat. Add the leek and cook for 5 minutes until beginning to soften. Add the garlic and cook for 1 minute. Next add the lemon zest and juice, butter beans, spring greens and plenty of seasoning. Cook for 2-3 minutes until the greens begin to wilt. Stir in the cream and half the dill, then transfer to a medium baking dish.
2. Toss the breadcrumbs with the remaining oil, dill and some salt. Sprinkle over the beans and bake for 15 minutes until golden and bubbling.
3. Put the trout on a lined baking tray, drizzle with a little olive oil and season. Put in the oven, below the gratin, for the last 6 minutes of cooking.
4. Serve the gratin and trout, sprinkled with extra dill, lemon zest and lemon wedges on the side for squeezing.