Step 1

Whisk together the lemon juice, oil, chilli and garlic in a small bowl.

Step 2

Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Add the lemon rind in the last 1 minute of cooking. Drain. Return to the pan.

Step 3

Add the lemon juice mixture, rocket, trout and parsley to the pasta and toss to combine. Season with salt and pepper. Divide among serving bowls and sprinkle with extra parsley to serve.