Trout with Lemon, Garlic and Tomato
Heat the oil over a medium heat and add the garlic and onion. Fry for eight to ten minutes until soft. Add the tomatoes and cook for two more minutes. Next, squeeze over the lemon juice, then cook for another ten minutes and set aside.
In a large bowl combine the créme fraîche, the relish and the onion-tomato mix. Flake in the trout. Season to taste.
To serve, top the cooked rice with the rice mix and cover with rocket.