Ingredients

• 500g/1lb 2oz baby beetroot
• trimmed and washed
• 2 tbsp olive oil
• 1 large fennel
• thinly sliced
• fronds reserved for garnish
• salt and freshly ground black pepper
• 6 tbsp olive oil
• 2 tbsp white wine vinegar
• ½ tbsp white wine vinegar
• 2 tbsp extra virgin olive oil
• 1 tsp fennel seeds
• toasted and roughly crushed
• 1 small orange
• segmented
• 1 small fennel bulb
• finely shaved
• fronds reserved for garnish
• 1 courgette
• shaved into thin ribbons
• 8 trout fillets
• 4 tbsp unsalted butter
• 2 lemons
• cut into wedges

Directions

• Preheat the oven to 160C/140C Fan/Gas 3.
• Put the beetroots on a large piece of aluminium foil
• drizzle the olive oil over and season with salt and pepper. Fold the foil over to make a parcel and roast for 1 hour
• or until tender when pierced with a knife. Peel and halve the beetroots and set aside.
• Meanwhile
• for the dressing whisk the oil and vinegar in a bowl. Season with salt and pepper.
• For the courgette
• fennel and orange salad
• in a medium-sized mixing bowl
• whisk together the vinegar and oil. Season with sea salt and freshly ground black pepper and mix through the fennel seeds. Add the orange segments
• shaved fennel and courgette and toss to coat. Allow to sit for at least 5 minutes before serving.
• Toss the fennel through the dressing. Don’t toss the beetroot otherwise it will stain the fennel.
• Just before serving
• cook the trout. Use two large frying pans to ensure all the fish is cooked and ready at the same time. Divide the butter between the pans and melt over a medium heat. Gently fry the trout
• flesh-side down first
• for 2–3 minutes on each side until golden-brown and cooked through.
• Arrange the fennel in the centre of each serving plate and scatter the beetroot on top. Drizzle any remaining dressing over and then carefully lay 2 trout fillets
• flesh-side up
• on top. Roughly tear the fennel fronds over and serve with a wedge of lemon. Serve the courgette salad alongside.