Seared Rainbow Trout

To make the seared trout:

1. Mix the lemon zest with the ground pepper, mustard, honey and 1 tbsp olive oil. Spread it evenly over the fleshy side of the fish.
2. Brush the skin with olive oil.
3. Heat a large pan and when searing hot add the trout, skin side down, season with sea salt.
4. Cook until the skin starts to blister, char slightly until crisp. Turn and very briefly sear the trout on.

To make the tomato, lemon & quinoa:

1. Add one cup quinoa to two cups water and gently simmer for approximately 20 – 30 minutes until tender and all the water has been absorbed.
2. Squeeze in the lemon juice and 2 tbsp extra virgin olive oil while still warm. Season with sea salt and black pepper.
3. Toss the sliced tomatoes with the torn basil leaves and remaining olive oil.
4. Spoon the quinoa over the tomatoes and basil on a large serving dish.
5. Place the trout over the quinoa skin side up.
6. Mix the yoghurt and horseradish and spoon over the trout.
7. Garnish with basil leaves and serve.