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Grilled trout with dill & mustard sauce

A serving of grilled trout with dill & mustard sauce

Grilled trout with dill & mustard sauce

Name: Grilled trout with dill & mustard sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 2 rainbow trout fillets boneless, skin-on; 1 tbsp Dijon mustard; ½ lemon juiced; 2 tsp honey; 2 tbsp sunflower oil plus 1 tsp; small bunch of dill finely chopped; 2 spring onions finely sliced; 2 tsp capers rinsed and drained; 250g pouch of pre-cooked grains, we used quinoa; 120g watercress

Ailsa Burt

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Serves 2

Easy

Prep: 10 mins

Cook: 15 mins

A star rating of 4 out of 5.3 ratingsRate

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Enjoy grilled trout with a dill and mustard sauce for a quick and flavourful midweek meal. If you want to prep ahead, the sauce keeps chilled for two days

Dairy-free

Egg-free

Gluten-free

High-fibre

High-protein

Low sugar

Nut-free

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Ingredients

Nutrition

Units:

MetricUS

2 rainbow trout fillets

boneless, skin-on
1 tbsp Dijon mustard
½ lemon

juiced
2 tsp honey
2 tbsp sunflower oil

plus 1 tsp
small bunch of dill

finely chopped
2 spring onions

finely sliced
2 tsp capers

rinsed and drained
250g pouch of pre-cooked grains, we used quinoa
120g watercress

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Nutrition: Per serving

kcal516
fat23g
saturates3g
carbs47g
sugars9g

low
fibre7g

high
protein28g

high
salt1.3g

Method

step 1

Heat the grill to high. Pat the trout dry using kitchen paper and put skin-side down on a baking tray. Sprinkle over a large pinch of fine sea salt and grill for 6-10 mins, depending on thickness, until crisp on top and cooked through.
step 2

Meanwhile, put the mustard, lemon juice, honey, 2 tbsp of the oil and most of the dill in a lidded jar and shake well to combine. Season well. Will keep for up to two days.
step 3

Heat the remaining oil in a large non-stick pan over a medium-high heat. Add the spring onions and capers and sizzle for 1-2 mins until slightly coloured. Mix in the grains, cook for 2 mins until heated through and season to taste. Serve alongside the trout with the watercress and remaining dill scattered over.

Recipe from Good Food magazine, February 2023

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A star rating of 4 out of 5.3 ratings

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