Rainbow trout is readily available in the frozen sections of most supermarkets and so this is a dish you can enjoy year round. Even using frozen fish, it delivers a subtle, delicious flavour. Even better: I’m lucky enough to have had it prepared over an open fire using fish that only moments before had been swimming along minding their own business. I highly recommend it!

But really, I’ll be honest, what I like most about this dish is that if you prepare it in front of friends, your chef’s ‘street cred’ will shoot through the roof… especially when you add the freshly squeezed lemon juice to the hot pan while finishing the lemon almond sauce… try it and you’ll see what I mean.

Street cred aside, Rainbow Trout is really good for you! It’s a great alternative source of protein for people wanting to cut back on meat consumption. Actually a member of the salmon family, it’s chock full of omega 3 fatty acids which promote heart health, help fight cancer and even have a positive impact on depression and anxiety.

Rainbow Trout also provides plenty of vitamins in the B complex : thiamin, niacin, B6, B12 and others that together play a major role in cell metabolism. Niacin also helps the body convert carbs, fat and protein into energy. Thiamin helps break down sugars and amino acids. B6 is associated with brain health and B12 promotes heart health.