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

Steamed trout with mint & dill dressing

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(7 ratings)

Prep: 10 mins Cook: 25 mins

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

Nutrition and extra info

  • Healthy
  • Gluten-free

Nutrition: per serving

  • kcal378
  • fat10g
  • saturates2g
  • carbs25g
  • sugars12g
  • fibre7g
  • protein43g
  • salt0.5g
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Ingredients

  • 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
    Trout

    Trout

    trowt

    Freshwater trout: 

    Farmed rainbow trout has pretty, spotty skin…

  • 2 slices lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

For the dressing

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

    Mint

    mi-nt

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

  • 2 tsp chopped dill

Method

  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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hjlonsdale
16th Jun, 2018
5.05
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
katycooks
12th Jun, 2018
5.05
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.
curzontowers
10th Jun, 2018
5.05
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.
reevey
15th Jun, 2018
Recipe states it's from June 2018 magazine but isn't in the magazine, why does this happen?
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