Grilled Trout with Fennel and Orange Salad

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1 x 15-200gm Rainbow Trout fillet per person – skin on (Can use other types of fish)
1 x whole fennel (Can also use iceberg or Cos Lettuce or a combination)
1 Red Onion and 1 Shallot (can also use white or spring onion)
1 x Orange
Olive Oil
Salt and Pepper
Pinch of sugar
Small handful each of dill, parsley – chopped finely
Chives cut into batons
1 Lemon

Cut fillets into half creating a diamond shape by cutting off the ends
To make salad, pick the tops of the stalk of the fennel and then shave the bulb thinly with mandolin or knife (1 bulb of fennel serves 2-3 people)
Cut onions into fine slices
At this stage start cooking the fish
Place grease proof paper on heavy cast iron pan, drizzle with olive oil and when at a medium heat, place fish skin side down and season the flesh side. Cook for 2-3mins
To finish salad, peel the orange, removing white pith and then cut into segments. Squeeze remaining part of orange juice over salad.
Drizzle salad with olive oil, season with salt, pepper & pinch of sugar
Throw in dill, parsley and chives
Check seasoning
After fish has cooked for 2-3mins, flip over to flesh side down for 30sec. Skin side should be crispy.
Place salad on a plate, sitting nice & high for presentation, and place fish on top.
Drizzle with Extra Virgin Olive Oil, salt and grate some lemon zest over the top.