- 2 sea trout fillets
- 2 slices prosciutto
Prosciutto is sweet, delicate ham intended to be eaten raw. The word 'prosciutto' is the…
For the lentils
- 2 tbsp olive oil, plus extra for drizzling
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 250g pack cooked Puy lentils
- 3 tbsp small capers
Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…
- 100g samphire
Though there are two types of samphire - marsh and rock - only marsh samphire is widely…
- ½ lemon, juiced, plus 2 lemon wedges to serve
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- Greek yogurt, to serve
Heat the grill to medium. Wrap each fillet of fish in a slice of prosciutto and drizzle with a little olive oil. Place on a baking tray and grill for 6-8 mins, turning once, until the prosciutto is crisp and the fish is just cooked through.
While the fish is cooking, tip the lentils, capers, samphire and olive oil into a small saucepan and gently heat through, adding the lemon juice and seasoning to taste. Serve the fish with the lentils, lemon wedges, a dollop of yogurt and a drizzle of olive oil.