- 120g new potatoes, halved
New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
- 170g pack asparagus spears, woody ends trimmed
- 1½ tsp vegetable bouillon powder made up to 225ml with water
- 80g fine green beans, trimmed
- 80g frozen peas
- 2 skinless trout fillets
Farmed rainbow trout has pretty, spotty skin…
- 2 slices lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
For the dressing
Put the new potatoes on to simmer in a pan of boiling water until tender. Cut the asparagus in half to shorten the spears and slice the ends without the tips. Tip the bouillon into a wide non-stick pan. Add the asparagus and beans, then cover and cook for 5 mins.
Add the peas to the pan, then top with the trout and lemon slices. Cover again and cook for 5 mins more until the fish flakes really easily, but is still juicy.
Meanwhile, mix the yogurt with the vinegar, mustard powder, mint and dill. Stir in 2-3 tbsp of the fish cooking juices. Put the veg and any remaining pan juices in bowls, top with the fish and herb dressing, then serve with the potatoes.
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