Pan-Roasted Trout Recipe with Sauce Vierge - Great British Chefs

Ingredients

• 4 trout fillets, each weighing 140g
• olive oil
• sea salt
• 2 courgettes, large, cut into ribbons
• salt
• pepper
• 4 tbsp of extra virgin olive oil
• 1 shallot, diced
• 1 tomato, deseeded, skinned and diced
• 1 tbsp of balsamic vinegar, good-quality
• 1/2 lime, juiced
• 1 handful of flat-leaf parsley, or coriander, finely chopped