Grilled Trout with Spring Pea Purée and Crispy Pancetta
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This elegant dish comes together in under an hour, making it perfect for weeknight dinners or impressing guests without stress. Fresh trout is wonderfully lean and packed with omega 3 fatty acids that are great for your heart and brain. The silky spring pea puree brings brightness and natural sweetness, while crispy pancetta adds just the right savory crunch. What I love most is how simple it really is: you're just grilling the fish and blending a few ingredients together. The whole meal feels restaurant quality but honestly requires minimal technique or fuss. Fresh mint and lemon tie everything together beautifully with a fresh, vibrant finish.
Ella x
Ingredients
- 4fresh trout fillets(skin-on, 6 oz each)
- 473 mlfrozen peas
- 113 gpancetta(diced)
- 3 tablespoonsbutter(divided)
- 1shallot(minced)
- 2garlic clove(minced)
- 3 tablespoonsfresh mint(chopped)
- 237 mlvegetable broth
- 2 tablespoonsextra virgin olive oil
- 1lemon(zested and halved)
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 4thyme sprigs(fresh)
Detail level
Instructions
- 1
Heat a skillet over medium-high heat and cook the diced pancetta until crispy, about 5-6 minutes. Transfer to a paper towel-lined plate and set aside, reserving 1 tablespoon of the rendered fat in the pan.
Tip: Render the pancetta fat slowly to maximize crispiness and flavor.
- 2
In the same skillet, melt 1 tablespoon of butter over medium heat. Add the minced shallot and sauté for 2 minutes until softened, then add garlic and cook for 30 seconds until fragrant.
- 3
Add the frozen peas and vegetable broth to the skillet, bringing to a simmer. Cook for 4-5 minutes until peas are tender. Remove from heat and stir in the remaining 2 tablespoons of butter and fresh mint.
Tip: Don't overcook the peas—they should maintain a bright green color for both visual appeal and better flavor.
- 4
Using an immersion blender, purée the pea mixture until smooth and creamy. Season with salt and pepper to taste. Transfer to a serving bowl and keep warm.
Tip: For a chunkier texture, blend only half the mixture and fold the unblended portion back in.
- 5
Preheat your grill to medium-high heat (about 400°F). Pat the trout fillets dry with paper towels and brush both sides with olive oil. Season generously with salt, pepper, and place a thyme sprig on top of each fillet.
Tip: Dry fish skin ensures better contact with the grill and crispier results.
- 6
Place trout skin-side down on the grill grates and cook for 5-6 minutes without moving. Gently flip and cook for another 3-4 minutes until the flesh is opaque and flakes easily. The skin should be crispy and charred.
Tip: Resist the urge to move the fish early—let it develop a golden crust for better flavor and texture.
- 7
Divide the pea purée among four serving plates, creating a small mound in the center. Top each with a grilled trout fillet and scatter the crispy pancetta over the top.
- 8
Finish each plate with a squeeze of fresh lemon juice and a sprinkle of lemon zest. Serve immediately while the trout is hot and the pea purée is warm.
Tip: The acidity from lemon brightens all the flavors and cuts through the richness of the butter and pancetta.
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