- 200 g baby leeks, halved lengthways
- 2 T olive oil
- 250 g Woolworths lightly smoked rainbow trout
- Lemon wedges, for serving
Heat a griddle pan over a medium heat. Brush the cut side of the leeks with a little olive oil, then place, cut side down, on the grill. Cook for 5 minutes, until nicely charred.
Heat a pan over a high heat. Brush the skin of the trout with the remaining oil, then place it in the pan, flesh side up. Cook for 3 minutes, until the skin is golden and crisp. Remove from the pan. Do not cook the flesh side.
Place the leeks on a serving dish, top with the trout and serve with the lemon wedges.