Seafood Recipes

Steamed trout with mint & dill dressing

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

Ingredients

• 120g new potatoes, halved
• 170g pack asparagus spears, woody ends trimmed
• 1 ½ tsp vegetable bouillon powder made up to 225ml with water
• 80g fine green beans, trimmed
• 80g frozen peas
• 2 skinless trout fillets
• 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

Directions

• 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.