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

Steamed trout with mint & dill dressing

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(15 ratings)

Prep: 10 mins Cook: 25 mins


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

Nutrition and extra info

  • Healthy
  • Gluten-free

Nutrition: per serving

  • kcal378
  • fat10g
  • saturates2g
  • carbs25g
  • sugars12g
  • fibre7g
  • protein43g
  • salt0.5g
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  • 120g new potatoes, halved
    New potatoes

    New potatoes

    n-ew po-tate-oes

    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



    Freshwater trout: 

    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…

For the dressing

  • 4 tbsp bio yogurt
  • 1 tsp cider vinegar
  • ¼ tsp English mustard powder
  • 1 tsp finely chopped mint



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 2 tsp chopped dill


  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.

  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.

  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.

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Comments, questions and tips

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4th Jan, 2020
We love this but I use parsley or basil instead of mint simply because I hate mint. Light and tasty though which can be bulked out with more new potatoes if desired
Abena's picture
2nd Jun, 2019
Quick, easy dinner that tasted lovely. Great flavours with the lemon, dill, mint and mustard. Yummy! We'll be having this again..
10th Jul, 2018
Stunning dish, simple and elegant. We loved the trout which cooks perfectly on the bed of vegetables. The sauce was delicious, I did add extra mustard powder and lemon juice as when I tasted it it was a wee bit lacking. My other half felt the potatoes were stingy so had a piece of bread to mop up the sauce but I felt full.
21st Jun, 2018
what a beautiful dish! I was slightly concerned it would be lack lustre but so amazed once I tasted it. So easy to cook and only two pans used. I added a few more vegetables & increased the vegetable stock with a few more spuds but it was delicious and so low in calories, we scored it 8.5/10 and we'll definitely eating again and again.
16th Jun, 2018
Excellent- quick and tasty. Forgot to buy lemons so added a bit of bottled lemon juice to the steaming liquid which made for a little extra zing. 120g is not a lot of potato so we sneaked in a couple more but as a post-run meal this is great- high protein, tasty and filling.
katycooks's picture
12th Jun, 2018
Very tasty and pretty simple. I had bones in my "boneless" trout fillet which was annoying, but not the fault of the recipe. I (as usual) upped the quantities for the "sauce" and also added some salt and pepper as it seemed a teeny bit bland. However, as I used made up English mustard instead of powdered this may have been the reason I needed the extra seasoning. Anyway, it all came together very pleasingly and had great flavour.
10th Jun, 2018
This was quick and easy to make and tasted beautiful. I swapped the asparagus for samphire which gave a lovely salty taste and negated the need for any additional seasoning. I will definitely be making this again.
15th Jun, 2018
Recipe states it's from June 2018 magazine but isn't in the magazine, why does this happen?
goodfoodteam's picture
25th Jun, 2018
Thanks for your question. This recipe comes from the Healthy Diet Plan pull-out supplement of the June 2018 magazine (page 19).
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