Ocean Trout in Citrus Marinade

4 x 150g skinless ocean trout fillets, boned (or salmon)
2 Tbs olive oil
1 handful flat-leaf Italian parsley
grated zest and juice of 1 lemon
grated zest and juice of 1 orange
500g vine-ripened tomatoes, finely diced
2 spring onions (scallions), finely sliced
1 Tbs salted capers, rinsed
Slice the trout into 4cm (1 1/2 in) wide slices.

Heat half the oil in a large, heavy-based frying pan over medium heat and sear the trout for 1 minute on both sides.
Put on a serving dish and season with sea salt and freshly ground black pepper.
Scatter the parsley over the fish. Add the lemon juice, orange juice, zest, tomato, spring onion and capers to the pan and cook for 1 minute.
Pour over the fish and drizzle with the remaining olive oil.
Allow to sit in the refrigerator for 1 hour before serving with a spoonful of the marinade.

Serves 4

Source: Marie Claire, Kitchen - the ultimate recipe collection