Grilled sea trout, prosciutto, samphire & lentils

Grilled sea trout, prosciutto, samphire & lentils

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(1 ratings)

Prep: 5 mins Cook: 15 mins

Easy

Serves 2

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

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal561
  • fat25g
  • saturates5g
  • carbs26g
  • sugars1g
  • fibre10g
  • protein52g
  • salt4.4g
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Ingredients

  • 2 sea trout fillets
  • 2 slices prosciutto
    Prosciutto

    Prosciutto

    proh-shoo-toe

    Prosciutto is sweet, delicate ham intended to be eaten raw. The word 'prosciutto' is the…

For the lentils

  • 2 tbsp olive oil, plus extra for drizzling
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 250g pack cooked Puy lentils
  • 3 tbsp small capers
    Capers

    Capers

    kay-per

    Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…

  • 100g samphire
    Samphire

    Samphire

    sam-fire

    Though there are two types of samphire - marsh and rock - only marsh samphire is widely…

  • ½ lemon, juiced, plus 2 lemon wedges to serve
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • Greek yogurt, to serve

Method

  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.

  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.

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Comments, questions and tips

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catie74
2nd Jun, 2017
Very nice, so quick and easy, just cook the samphire for a minute before adding the other ingredients. I made this for my 7yr old nephew who adores trout. He was delighted with this dinner and has asked me to make it next time he comes round. If samphire is hard to get hold of, fine green beans would be nice though not as salty
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