Name: Honey & lemon trout with wilted spinach
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Cuisine: French
Ingredients: small handful thyme sprigs; 280g pack of 2 trout fillets, skinned; juice and zest 1 lemon; 3 tsp rapeseed oil; 3 garlic cloves 1 crushed, 2 sliced; 260g bag baby spinach; ½ tsp ground nutmeg; 1 tsp honey preferably manuka

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Honey & lemon trout with wilted spinach

Honey & lemon trout with wilted spinach

Sara Buenfeld

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

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Ingredients

Nutrition

Units:

MetricUS

small handful thyme sprigs
280g pack of 2 trout

fillets, skinned
juice and zest 1 lemon
3 tsp rapeseed oil
3 garlic cloves

1 crushed, 2 sliced
260g bag baby spinach
½ tsp ground nutmeg
1 tsp honey

preferably manuka

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Nutrition: per serving

kcal333
fat17g
saturates3g
carbs9g
sugars8g
fibre4g
protein34g
salt0.5g

Method

step 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.
step 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.

Recipe from Good Food magazine, October 2015

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A star rating of 4 out of 5.3 ratings

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