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Season the trout fi llet with salt and pepper and fi nely grate the zest of the citrus fruits over the trout portions.
Squeeze the juices from the citrus fruits into a bowl.
Heat an oven proof frying pan on the hob and add the lemon rapeseed oil. When hot, add the trout portions to the pan, zested surface down.
Once the zested surface has a golden brown colour, turn it over and place the pan in the oven on 170˚C for 5 minutes.
Remove the pan from the oven and put back onto the hob. Pour
over the citrus juices and add the butter, then boil until the liquid reduces to a syrup
Serve immediately with the liquid basted over the top of the fi llet with new potatoes and a crisp green salad or why not try mint cous cous for a quick and delicious summer meal.