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A bowl with potatoes, asparagus, beans, peas and trout fillets with a dill sauce

Steamed trout with mint & dill dressing

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Rating: 5 out of 5.16 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Steam these trout fillets and green veg for a delicious dinner that's packed with nutrients, including omega-3 fats, calcium, folate, fibre, vitamin C and iron

  • Gluten-free
  • Healthy
Nutrition: per serving
HighlightNutrientUnit
low inkcal378
low infat10g
saturates2g
carbs25g
sugars12g
fibre7g
protein43g
salt0.5g
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Ingredients

For the dressing

Method

  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    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.

RECIPE TIPS
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Recipe from Good Food magazine, June 2018

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Overall rating

Rating: 5 out of 5.16 ratings

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