Name: Steamed trout with mint & dill dressing
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
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; 4 tbsp bio yogurt; 1 tsp cider vinegar; ¼ tsp English mustard powder; 1 tsp finely chopped mint; 2 tsp chopped dill

A bowl with potatoes, asparagus, beans, peas and trout fillets with a dill sauce

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

Method

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.