Seared Ocean Trout with Creamy Lemon, Garlic Sauce

While the potatoes are cooking, trim the broccolini. TIP: halve any thick stems so they cook evenly! Destem and roughly chop the silverbeet leaves. Finely chop the garlic (or use a garlic press). Roughly chop the macadmia nuts. Zest the lemon to get a good pinch and slice into wedges. Pick the lemon thyme leaves.

Heat a large frying pan over a medium-high heat with a drizzle of oil and a dash of a water. Add the broccolini and cook, tossing often, until just tender, 4-5 minutes. Add the silverbeet, macadamias and 1/2 the garlic cook until softened, 1-2 minutes. Season with salt and pepper and transfer to a plate, covered to keep warm.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Pat the ocean trout fillets dry and season both sides with a pinch of salt and pepper. When the oil is hot, add the ocean trout to the pan, skin-side down, and cook for 2-4 minutes on each side (depending on thickness), or until just cooked through. Transfer to the plate with the veggies. TIP: Place the fish on the plate skin-side up to keep the skin crisp!

Return the frying pan with a drizzle of olive oil to a medium-high heat. Add the lemon zest, lemon thyme and remaining garlic and cook until fragrant, 1-2 minutes. Add the light thickened cream, crumbled chicken stock (1/2 cube for 2 people / 1 cube for 4 people) and a pinch of pepper. Bring to the boil and then reduce to simmer on a low heat, until thickened, 2-3 minutes.