Soft rainbow trout is countered with crunch from almonds, brioche crumbs and crisp Little Gem lettuce.
Preheat the oven to 200C/400F/Gas 6.
Season the inside of the trout with salt and freshly ground black pepper.
Heat the butter in an ovenproof frying pan over a medium to high heat. When the butter is foaming, add the trout and fry for 1-2 minutes on each side, or until the skin is crisp and golden-brown and the flesh is almost cooked through.
Carefully remove the skin from both sides of the trout and sprinkle over the brioche crumbs.
Place the pan in the oven and bake for another 2-3 minutes or until the fish is cooked through.
Bring a pan of salted water to the boil, add the French beans and cook for 3-4 minutes until just tender.
Drain the beans and combine in a bowl with the Little Gem lettuce leaves.
For the beurre noisette, heat a frying pan until hot, add the butter and cook until it turns a nut-brown colour.
Add the lemon juice, capers, toasted almonds and a pinch of salt and freshly ground black pepper and then remove from the heat.
To serve, place the beans and Little Gem lettuce onto the plate. Top with the trout then spoon the beurre noisette around.
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James Martin is joined by chefs Tom Kitchin and Luke Matthews, and guest Mary Berry.
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