Baked trout with gnocchi & Dijon cream
- Anna Glover
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Serves 2
Easy
Prep: 5 mins
Cook: 20 mins
A star rating of 4 out of 5.16 ratingsRate
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Make this speedy, creamy fish dish with trout instead of salmon – it's a more sustainable option than salmon and is usually a little cheaper, too
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Ingredients
Nutrition
Units:
MetricUS
- 200ml double cream
- 100ml milk
- ½ lemon
- small handful of chives
- 1 tbsp Dijon mustard
- 200g gnocchi
- 2 large handfuls of spinach
- 2 trout fillets
- 5g parmesan
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Nutrition: Per serving
- kcal892
- fat64g
- saturates37g
- carbs43g
- sugars5g
- fibre3g
- protein35g
- salt2.1g
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Method
-
step 1
Heat the oven to 200C/fan 180C/gas 6 or air fryer to 180C. Tip the cream and milk in a jug, finely grate the lemon zest over, snip in the chives, then stir in the mustard and some seasoning.
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step 2
Tip the gnocchi and spinach into a baking dish, pour over the Dijon cream. Nestle in the trout fillets. Finely grate over the parmesan. Bake for 15-20 mins until the fish is cooked and the gnocchi is crisp on the top, but fluffy underneath.
Recipe from Good Food magazine, April 2026
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A star rating of 4 out of 5.16 ratings
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