2 boneless, skinless trout fillets (weighing approx. 100g each)
grated zest and juice 1 orange
2 tbsp basil, torn
2 tbsp half-fat crème fraîche
freshly ground black pepper

Place the trout fillets into a non-stick frying pan.

Pour over the orange zest and juice, cover and simmer gently for 5–6 minutes until the trout is cooked.

Gently stir in the basil and crème fraîche and heat through. Season to taste.