Steamed trout with mint & dill dressing
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 120g new potatoeshalved
- 170g pack asparagus spearswoody ends trimmed
- 1 ½ tsp vegetable bouillon powdermade up to 225ml with water
- 80g fine green beanstrimmed
- 80g frozen peas
- 2 skinless troutfillets
- 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
Nutrition: per serving
- kcal378low
- fat10glow
- saturates2g
- carbs25g
- sugars12g
- fibre7g
- protein43g
- salt0.5g
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.
