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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

  • Prep: 10 mins
    Cook: 25 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 378
  • Carbohydrates 25
  • Saturated Fat 2
  • Sugar 12
  • Protein 43
  • Fat 10
  • Fibre 7
  • Salt 0.5

Nutrition per serving

  • Calories 378
  • Carbohydrates 25
  • Saturated Fat 2
  • Sugar 12
  • Protein 43
  • Fat 10
  • Fibre 7
  • Salt 0.5

Ingredients

  • 120g new potatoes, halved
  • 170g pack asparagus spears, woody ends trimmed
  • 1½ tsp vegetable bouillon powdermade up to 225ml with water
  • 80g fine green beans, trimmed
  • 80g frozen peas
  • 2 skinless troutfillets
  • 2 slices lemon
  • 4 tbsp bio yogurt
  • 1 tsp cider vinegar
  • ¼ tsp English mustard powder
  • 1 tsp finely chopped mint
  • 2 tsp chopped dill

Tip

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Method

  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.

  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.

  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.

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