Slow-Cooked Ocean Trout or Atlantic Salmon with Peas, and Meyer Lemon and Fennel Salsa
Ingredients ½ small fennel bulb, coarsely chopped (reserve other half for salsa) 2 lemons, thinly sliced 1 ocean trout fillet (about 1.2kg), skin on pin-boned 1 bunch bronze fennel (see note) For drizzling: olive oil 180 gm sugarsnap peas, trimmed and sliced diagonally 120 gm podded peas (about 350gm unpodded) Meyer lemon and fennel salsa…