Pan-fried Sea Trout, Peas & Chorizo Fricassée Recipe

Season the sea trout fillets with salt and pepper.

In a large frying pan, heat the olive oil over medium heat.

Add the chorizo and cook for 3-4 minutes until it starts to release its oils.

Add the onion, garlic, and red bell pepper to the pan. Cook for another 3-4 minutes until the vegetables start to soften.

Stir in the peas and cook for a further 2 minutes until heated through.

Remove the chorizo and vegetable mixture from the pan and set aside.

In the same pan, add the sea trout fillets skin-side down. Cook for 3-4 minutes until the skin is crispy.

Carefully flip the fillets and cook for another 2-3 minutes until cooked through.

Serve the pan-fried sea trout with the pea and chorizo fricassée on top. Garnish with fresh parsley.