Anatolian Trout Fillet over Kidney Beans

Anatolian-inspired comfort food: tender trout fillet paired with savoy cabbage, turnip greens and beetroot and kidney beans, finished with galangal and lovage and a hit of coriander seed and berbere spice blend. 1. Pat the trout fillet dry and season with sea salt, coriander seed and berbere spice blend. 2. Heat canola oil in a heavy pan and roast the trout fillet until it develops a deep golden crust, about 24 minutes. 3. Add savoy cabbage, turnip greens and beetroot to the pan and cook until just tender, stirring in galangal and lovage for fragrance. 4. Cook the kidney beans separately according to type until tender, then combine with the pan juices. 5. Rest briefly, taste, and adjust seasoning before serving hot.