Braised lettuce with trout, peas and mint

Method

1. Put a large, lidded high-sided frying pan over a medium heat with a dash of oil and add the lettuce wedges. Cook for a few minutes on each cut side until golden, then make some room to nestle in the fish fillets, skin-side down, adding a little more oil first if the pan is looking dry. Season the fish with salt and pepper.
2. Pour in the wine, let it bubble and reduce by half, then pour in the stock and cover with a lid. Gently simmer for 7 minutes, then stir in the peas. Cover again and cook for another 3 minutes.
3. Divide the braised baby gem wedges between 2 wide bowls with a piece of trout on top. Use a slotted spoon to spoon over the peas. Stir the chopped mint into the broth, then season to taste with salt, pepper and a squeeze of lemon juice. It may have a slight bitterness to it from the lettuce, but eaten together with the sweet peas it’s perfectly balanced. Spoon over the broth, then finish the bowls with lemon zest and more black pepper.