Trout with Chinese carrot and beetroot salad

Ingredients:

• 4 large trout fillets with skin (about 150g each)
• 3 tablespoons extra-virgin olive oil
• Finely grated zest and juice of 1 lemon + wedges for serving
• 3 medium carrots
• Half a small red onion, halved and thinly sliced
• 2 tablespoons chopped fresh chives
• 3/4 tsp Chinese 5-spice seasoning
• 1/4 tsp cayenne pepper
• 1 package (250 g) of boiled, peeled beets (about 1.5 cups)
• 1/4 cup creamed horseradish

Preparation:

1. In a large bowl, combine 2 tablespoons of olive oil with the lemon zest and juice; season with salt and pepper. Using a vegetable peeler, slice the carrots into long strips; add to the bowl along with the red onion and half of the green onions. Toss to coat the vegetables well.
2. In a small bowl, combine the five-spice seasoning, cayenne pepper, and 1/2 teaspoon each of salt and black pepper; rub the mixture into the flesh of the fish fillets. In a medium skillet, heat 1/2 tablespoon of olive oil over medium-high heat. Add 2 fillets, skin-side down, and cook until crisp, about 2 minutes.
3. Carefully flip and cook until cooked through, about 2 more minutes. Transfer skin-side down to a paper towel-lined baking sheet. Repeat with the remaining olive oil and fish.
4. Add the beets to the bowl with the carrots and stir. Divide the fish among plates; top with creamy horseradish and sprinkle with the remaining green onions. Serve with carrot salad and lemon wedges.