Honey & lemon trout with wilted spinach
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Honey & lemon trout with wilted spinach

By Sara Buenfeld

This simple seafood supper is quick, easy and packed with good-for-you ingredients such as oily fish and spinach

  • Prep:10 mins
    Cook:15 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 333
  • fat 17g
  • saturates 3g
  • carbs 9g
  • sugars 8g
  • fibre 4g
  • protein 34g
  • salt 0.5g

Ingredients

  • small handful thyme sprigs
  • 280g pack of 2 trout fillets, skinned
  • juice and zest 1 lemon
  • 3 tsp rapeseed oil
  • 3 garlic cloves, 1 crushed, 2 sliced
  • 260g bag baby spinach
  • ½ tsp ground nutmeg
  • 1 tsp honey, preferably manuka

Method

  1. Heat oven to 200C/180C fan/gas 6. Cut 2 large lengths of baking parchment, put thyme in the middle of each one, then top with the trout. Mix the lemon juice with 2 tsp oil and the crushed garlic, pour over the fish and wrap up into 2 parcels, sealing in the juices. Bake for 10 mins on a baking tray.

  2. Meanwhile, stir-fry the spinach in 1 tsp oil. When almost wilted, add the sliced garlic and the nutmeg, and continue cooking until wilted. Tear the fish parcels open, spoon on the honey and scatter with the lemon zest. Serve still in their parcels, or on top of the spinach.

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