Ocean trout with three-bean salad
1.To make buttermilk dressing: combine all ingredients in a screw-top jar; shake well.
2.Preheat the oven to 200°C/180°C fan-forced. Line an oiled oven tray with baking paper. Rub fish all over with the combined rind and garlic; place on tray. Roast fish about 15 minutes. Cool; flake fish.
3.Meanwhile, boil, steam or microwave potatoes until tender. In a medium saucepan of boiling water, simmer green and yellow beans until tender. Add broad beans and peas for the last 2 minutes of bean cooking time. Drain; cool 5 minutes.
4.Combine fish with vegetables on a serving platter, drizzle over buttermilk dressing.