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Grilled sea trout, prosciutto, samphire & lentils

Grilled sea trout pairs well with seasonal samphire and lightly seasoned lemony lentils. This fresh fish main course is simple and ready in 20 minutes

  • Prep: 5 mins
    Cook: 15 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 561
  • Carbohydrates 26
  • Saturated Fat 5
  • Sugar 1
  • Protein 52
  • Fat 25
  • Fibre 10
  • Salt 4.4

Nutrition per serving

  • Calories 561
  • Carbohydrates 26
  • Saturated Fat 5
  • Sugar 1
  • Protein 52
  • Fat 25
  • Fibre 10
  • Salt 4.4

Ingredients

  • 2 sea trout fillets
  • 2 slices prosciutto
  • 2 tbsp olive oil, plus extra for drizzling
  • 250g pack cooked Puy lentils
  • 3 tbsp small capers
  • 100g samphire
  • ½ lemon, juiced, plus 2 lemon wedges to serve
  • Greek yogurt, to serve

Method

  1. Heat the grill to medium. Wrap each fillet of fish in a slice of prosciutto and drizzle with a little olive oil. Place on a baking tray and grill for 6-8 mins, turning once, until the prosciutto is crisp and the fish is just cooked through.

  2. While the fish is cooking, tip the lentils, capers, samphire and olive oil into a small saucepan and gently heat through, adding the lemon juice and seasoning to taste. Serve the fish with the lentils, lemon wedges, a dollop of yogurt and a drizzle of olive oil.

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