Honey & lemon trout with wilted spinach

Honey & lemon trout with wilted spinach

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(1 ratings)

Prep: 10 mins Cook: 15 mins


Serves 2
This simple seafood supper is quick, easy and packed with good-for-you ingredients such as oily fish and spinach

Nutrition and extra info

Nutrition: per serving

  • kcal333
  • fat17g
  • saturates3g
  • carbs9g
  • sugars8g
  • fibre4g
  • protein34g
  • salt0.5g


  • small handful thyme sprigs
  • 280g pack of 2 trout fillets, skinned



    Freshwater trout: 

    Farmed rainbow trout has pretty, spotty skin…

  • juice and zest 1 lemon



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

  • 3 tsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 3 garlic cloves, 1 crushed, 2 sliced
  • 260g bag baby spinach
  • ½ tsp ground nutmeg
  • 1 tsp honey, preferably manuka



    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…


  1. Heat oven to 200C/180C fan/gas 6. Cut 2 large lengths of baking parchment, put thyme in the middle of each one, then top with the trout. Mix the lemon juice with 2 tsp oil and the crushed garlic, pour over the fish and wrap up into 2 parcels, sealing in the juices. Bake for 10 mins on a baking tray.

  2. Meanwhile, stir-fry the spinach in 1 tsp oil. When almost wilted, add the sliced garlic and the nutmeg, and continue cooking until wilted. Tear the fish parcels open, spoon on the honey and scatter with the lemon zest. Serve still in their parcels, or on top of the spinach.

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Comments, questions and tips

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Frantic Flapjack
8th Dec, 2015
The fish was very good although I just used half a lemon as I felt the lemon would be too overpowering if I used a whole one. The spinach wasn't great - watery and lacking taste. Served with roasted new potatoes.
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