Pat trout fillets dry with paper towels. Season both sides and the cavity lightly with 1 tsp salt and 1/2 tsp black pepper. If using tofu, press for 20–30 minutes, pat dry, season with salt, pepper and smoked paprika.

Sear

Heat a large skillet over medium-high heat until hot. Add 1½ tbs olive oil. Place trout skin-side down and press gently for 15 seconds to ensure contact. Cook skin-side down without moving 3–4 minutes until skin is crisp and golden. Flip and add 1 tbs butter (or extra oil for vegan) and half the lemon. Spoon pan juices over flesh for 1–2 minutes until just cooked through (internal temp ~135°F/57°C). Remove to a warm plate to rest 2 minutes. For tofu: sear 3–4 minutes per side until golden and crisp, finishing with a squeeze of lemon.

Keep warm while you assemble the purée and salad.

White Bean Purée

In a blender or food processor combine 1½ cups drained cannellini beans, ½ cup warm stock, 1 garlic clove (whole), 1 tsp lemon zest, 1 tbs lemon juice, 2 tbs extra-virgin olive oil, ¾ tsp salt and ¼ tsp black pepper. Purée until very smooth, adding more stock, 1 tablespoon at a time, to reach a thick but spoonable consistency (about 30–45 seconds of blending).

Taste and adjust seasoning. Transfer to a small saucepan and warm gently over low heat if not serving immediately, stirring so it doesn’t stick.

Spring Pea Salad

If using fresh peas, blanch 1 cup peas in boiling salted water for 45–60 seconds, then transfer to an ice bath to stop cooking. If using frozen, thaw and drain. Combine peas, ½ cup sliced sugar snap peas, ½ cup microgreens, ½ cup thinly sliced radish or cucumber, 1 tbsp minced shallot, 1 tbsp chopped mint and 1 tbsp chopped dill in a bowl.

Whisk together 1 tbsp lemon juice, 1 tbsp extra-virgin olive oil, ½ tsp salt and ¼ tsp black pepper; toss with the pea mixture. Taste and adjust acidity/salt. Keep chilled until plating.

Toasted Fennel Lemonata

In a dry skillet over medium heat toast 1 tsp fennel seeds until aromatic, about 1 minute; remove and lightly crush. Add 1 tbs olive oil to the skillet, then add 1 cup thinly sliced fennel and sauté over medium heat 3–4 minutes until starting to soften and lightly browned at edges.

Remove from heat and stir in 1 tsp sugar (or honey/maple for vegan), 1 tsp grated lemon zest, 2 tbs lemon juice, the toasted crushed fennel seeds and ¼ tsp salt. Toss to combine. Let cool slightly; flavors will meld as it rests.

Plating & Finish

Spoon a generous smear (about ¼–⅓ cup) of warm white bean purée on each plate, using the back of the spoon to create a cradle for the fish.

Place the rested trout fillet (skin-side up for presentation) atop the purée. If using tofu, place the seared tofu slice in same position.

Arrange a small mound (about ¼ cup) of spring pea salad beside the fish. Spoon 1–2 tablespoons of the toasted fennel lemonata over and around the salad and a little onto the fish for brightness.

Finish with a drizzle of extra-virgin olive oil (about 1 tsp), a squeeze of the reserved lemon half, and a scattering of chopped fresh herbs. Serve immediately.