This is a great way for you and your guests to branch out from smoked trout, without committing to a large fillet portion. Best of all, it is super-quick once the ingredients are in place.

This is an informal dish, and like many recipes, you can change out ingredients to suit what you have. We added a couple of small courgettes from the garden alongside the peppers.

Ingredients

2 trout fillets, pin-boned

175g small capsicum sweet peppers, halved and seeded

A good handful of rocket leaves

To serve

Good quality bread such as sourdough or ciabatta, sliced thinly

Lemon zest, dried on a paper towel

Good quality olive oil

Method

NB. Have all the other elements ready to go before you start cooking the trout, as it is very quick.

Slice the fillets on an angle into small portions to suit your preference.

Cut the bread to approximately match the size of the trout fillets.

With your BBQ hot plate pre-heated to medium high heat, sear the capsicum until nicely coloured. Season with salt and pepper, a little olive oil, and set aside.

Dress the rocket with a little olive oil.

With everything prepared, now it is time to cook the trout.

Turn the heat up, then add a little oil to the hot plate.  Season the trout portions well and add to the hot plate. Watch carefully, turning after about a minute.  Another minute or so, and the pieces should be done.  Take them ff the heat and start to assemble immediately.

To serve, place a rocket leaf on the bread, followed by a couple of capsicum pieces. Place a piece of trout and season with salt, pepper, and a light drizzle of olive oil. Add the lemon zest.

As an optional flourish, you can sprinkle with dill leaves or flowers. Thyme leaves and flowers also work brilliantly with trout.

In the interests of checking the seasoning of the finished dish, the cook gets to taste first!  Add a grind of salt if required before serving straight away.