Name: Grilled sea trout, prosciutto, samphire & lentils
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Ingredients: 2 sea trout fillets; 2 slices prosciutto; 2 tbsp olive oil plus extra for drizzling; 250g pack cooked puy lentils; 3 tbsp small capers; 100g samphire; ½ lemon juiced, plus 2 lemon wedges to serve; Greek yogurt to serve

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Grilled sea trout, prosciutto, samphire & lentils

Grilled sea trout, prosciutto, samphire & lentils

Barney Desmazery

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Serves 2

Easy

Prep: 5 mins

Cook: 15 mins

A star rating of 4.9 out of 5.13 ratingsRate

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Grilled sea trout pairs well with seasonal samphire and lightly seasoned lemony lentils. This fresh fish main course is simple and ready in 20 minutes

Gluten-free

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Ingredients

Nutrition

Units:

MetricUS

2 sea trout

fillets
2 slices prosciutto

For the lentils

2 tbsp olive oil

plus extra for drizzling
250g pack cooked puy lentils
3 tbsp small capers
100g samphire
½ lemon

juiced, plus 2 lemon wedges to serve
Greek yogurt

to serve

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Nutrition: per serving

kcal561
fat25g
saturates5g
carbs26g
sugars1g
fibre10g
protein52g
salt4.4g

Method

step 1

Heat the grill to medium. Wrap each fillet of fish in a slice of prosciutto and drizzle with a little olive oil. Place on a baking tray and grill for 6-8 mins, turning once, until the prosciutto is crisp and the fish is just cooked through.
step 2

While the fish is cooking, tip the lentils, capers, samphire and olive oil into a small saucepan and gently heat through, adding the lemon juice and seasoning to taste. Serve the fish with the lentils, lemon wedges, a dollop of yogurt and a drizzle of olive oil.

Recipe from Good Food magazine, April 2017

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A star rating of 4.9 out of 5.13 ratings

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