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Steamed trout with mint & dill dressing
Serves 2
Easy
Prep:
Cook:
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
Skip to ingredients
- 120g new potatoeshalved
- 170g pack asparagus spearswoody ends trimmed
- 1 ½ tsp vegetable bouillon powdermade up to 225ml with water
- 80g fine green beanstrimmed
- 80g frozen peas
- 2 skinless troutfillets
- 2 slices lemon
For the dressing
- 4 tbsp bio yogurt
- 1 tsp cider vinegar
- ¼ tsp English mustard powder
- 1 tsp finely chopped mint
- 2 tsp chopped dill
Nutrition: per serving
- kcal378low
- fat10glow
- saturates2g
- carbs25g
- sugars12g
- fibre7g
- protein43g
- salt0.5g
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.
step 4
Good Food deserves great wine, so we've partnered with Laithwaites Wine to help you discover the perfect wine and food pairings. Pair your steamed trout with mint and dill dressing with a limited release Marlborough Sauvignon Blanc and save 20% when spending £75 using code 20OFF
