Step 1

Cook the potatoes in a large saucepan of salted boiling water for 12 minutes or until just tender. Drain. Set aside to cool slightly. Cut the potatoes into 1cm-thick slices.

Step 2

Meanwhile, preheat chargrill on high. Spray with oil. Season trout with salt and pepper. Cook for 2-3 minutes each side or until just cooked through. Cool slightly. Place the beans in a heatproof bowl. Pour over boiling water. Set aside for 2 minutes or until tender. Drain.

Step 3

Combine potato, beans and parsley in a bowl. Flake trout into large pieces. Whisk lemon rind, juice and oil in a jug, and season with salt and pepper. Divide potato mixture among plates. Top with trout and drizzle over lemon dressing.