Baked Trout Recipe

Heat up the coconut oil in a baking tray in a pre heated oven at 220’C. Once the oil has melted, take out the tray and place in your trout and season with salt and pepper. Cut the lemon into quarters and scatter around the fish and then place the tray on the top shelf in the oven.
Mix the English mustard, the yoghurt and lemon juice together in a small pot and set to the side.
Take the trout out of the oven after 10 minutes and lay on the thyme sprigs and sprinkle over the almonds and place back into the oven until the almonds are golden (around 5 minutes).
Put the peas and broad beans into the pan with boiling water and cook for 5 minutes on high heat. Drain and mix in the lettuce and mint. Serve the trout with the veg mix with the sauce on the side.