Steamed trout with watercress sauce

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olive magazine

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Recipe by olive magazine

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1. Heat the oven to 180C/fan 160C/gas 4. Put the trout fillets on a piece of oiled foil, season and fold up to make a parcel. Cook for 10-15 minutes or until the flesh looks opaque.
2. Meanwhile whizz the watercress with the fromage fraîs in a blender or food processor. Stir in the capers and lemon juice, season. Serve the trout and iceberg wedges with the watercress sauce.

Per serving

223 kcalories, protein 33.5g, carbohydrate 6.7g, fat 7.1 g, saturated fat 1.3g, fibre 1.4g, salt 1.33 g

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• Debbie

  13 November 2007

  Debbie commented on this recipe

  Very delicious but light. Made sure I pin-boned the trout fillets with tweezers and I also served the sauce warm by heating it in microwave. Didn't bother with the lettuce but served it with new spuds and steamed tenderstem broc.

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• Debbie

  23 November 2007

  Debbie rated this recipe

  

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Ingredients

• 2 rainbow trout fillets
• 100g watercress , roughly chopped
• 100g tub of low-fat fromage frais
• 2 tbsp capers , rinsed and chopped
• ½ lemon , juiced
• ½ iceberg lettuce , cut into wedges

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Serves 2

Preperation and cooking times

Ingredients

• 2 rainbow trout fillets
• 100g watercress , roughly chopped
• 100g tub of low-fat fromage frais
• 2 tbsp capers , rinsed and chopped
• ½ lemon , juiced
• ½ iceberg lettuce , cut into wedges

Per serving

223 kcalories, protein 33.5g, carbohydrate 6.7g, fat 7.1 g, saturated fat 1.3g, fibre 1.4g, salt 1.33 g

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