Grilled sea trout, prosciutto, samphire & lentils
Contains pork – recipe is for non-Muslims/non-pork eaters.
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
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Prep:5 mins
Cook:15 mins
- Serves 2
- Easy
Nutrition per serving
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kcal 561
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fat 25g
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saturates 5g
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carbs 26g
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sugars 1g
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fibre 10g
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protein 52g
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salt 4.4g
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
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.
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.