Trout Fillet with Zucchini and Broccoli

Trout steak is quickly seared on three sides, starting with the skin, then finished in the combi oven to a tender, slightly pink centre. Alongside it, courgette is simmered with thyme, garlic oil, fried onion and cherry tomatoes down to a sauce, and thinly sliced broccoli in vinaigrette dressing sits on top.