Instructions: Heat 3 tablespoons of the olive oil in a large frying pan, add the trout and cook for approximately 5 minutes on each side. Remove from the pan and keep warm.

Add 1 tablespoon of olive oil to the pan and gently cook the shallot, add the lemon zest, juice and coriander.

Gradually add the remaining olive oil and heat gently.

Remove the skin from the trout and serve with the lemon and coriander dressing over the top.

NOTES : The lemon and coriander oil dressing blends beautifully with the delicacy of the trout.

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