Serves
2
Baked Trout and New Potato Salad
A great fish dish, works with any type of trout and salmon fillets.
Ingredients
- 2 x 120g trout fillets
- 1 lemon, chopped
- 350g new potatoes, sliced
- 1 chicken stock cube
- 1 tsp English mustard
- 2 tbsp 0% fat Greek yoghurt
- Juice from 1/2 lemon
- 4 fresh thyme sprigs
- 10g flaked almonds
- 140g frozen peas
- 120g frozen broad beans
- 80g gem lettuce, sliced
- Handful fresh mint, chopped
Directions
- Place your trout into an oven dish and season with salt and pepper.
- Scatter the chopped lemon around the fish and then place the tray on the top shelf in the oven.
- Put the new potatoes in a pan with boiling water and the stock cube. Cook for 10 minutes.
- 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 and salmon is cooked through (around 5 minutes).
- Put the peas and broad beans into the pan with the potatoes and cook for a few minutes. Then drain and mix in the lettuce and mint.
- Serve the trout with the potatoes and veg mix with the sauce on top.
- Kcal: 469
- Protein: 42g
- Fats: 14g
- Carbs: 38g
- Fibre: 11g
