b'Serves 2 1 tbsp chopped parsley &chivesFish & SauceLemon juice, salt & pepper 2 x 180200g coral trout fillets, skin on BroccoliniSea salt & generous cracked pepper 1 bunch broccolini, halved45 tbsp extra virgin olivelengthwaysoil Extra Virgin olive oil, sea1 small shallot, finely diced salt, cracked pepper1 small garlic clove, finelySqueeze of lemon diced100ml dry Chardonnay (for cooking)Zest of 1/ 2lemon & a small squeeze of juicePinch fresh thyme leaves Chefs Notes 1 heaped tsp combinedCoral Trout: This is a beautiful chopped parsley + chives fish to eat however, I misread the price and boy did it cost 810 cherry tomatoes me!Potatoes Pan condition matters: Old pan means fish skin will stick! 23 medium potatoes, cutUse high-quality non-stick or into wedges cast iron; be ready to finish in 23 tbsp extra virgin olivethe oven for thick fillets.oil Skin management: press for Zest of 1/ 2lemon 10 seconds at the start; if it still curls, pan start then oven Pinch finely diced garlic & finish and quick grill to re-pinch finely diced shallot crisp. 91'