Sea trout Caesar salad

Ingredients

For the Caesar dressing
5 anchovy fillets
2 tbsp olive oil
1 tbsp ready-made mayonnaise
1 tbsp vinegar from a jar of capers
For the salad
1 head Little Gem lettuce
1 thick slice white bread, cut into chunks
2 tbsp olive oil
85g/3oz sea trout fillet
1 baby beetroot, cooked and sliced
To serve
½ lime, cut into wedges

Method

1. For the dressing, place all of the dressing ingredients into a food processor and blend until smooth.
2. For the salad, arrange the lettuce leaves on a plate. Heat the olive oil in a frying pan and toast the bread chunks for 2-3 minutes, tossing frequently, until golden-brown and crisp. Scatter the croûtons over the lettuce.
3. In the same pan, fry the sea trout, skin-side first, for 1-2 minutes, or until the skin is golden-brown and crisp. Turn over to cook for a further 1-2 minutes, or until the fish is cooked through. Place on top of the salad.
4. Arrange the sliced beetroot on top of the fish and drizzle the dressing over the top. Garnish with lime wedges.