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

• ½ small fennel bulb, finely chopped, fronds reserved
• 1 golden shallot, finely chopped
• 1 Meyer lemon, cheeks removed, finely diced (see note)
• Juice of ½ lemon
• 100 ml olive oil