Baked oat-crusted sea trout with sautéed greens and almonds
For the sea trout:
4 sea trout fillets 1 tbsp olive oil, plus extra for brushing 4 tbsp rolled oats 2 garlic cloves, crushed 1 tbsp fresh dill, chopped Zest and juice of 1 lemon Salt and black pepper
For the greens:
2 tbsp olive oil 2 shallots, peeled and sliced 1 small head of broccoli, chopped into florets 250g kale, stems removed, roughly chopped Zest and juice of ½ a lemon 30g flaked almonds
Preheat the oven to 200˚C/180˚C fan/gas mark 6. Lightly grease a baking dish with olive oil.
Place the fish in the prepared baking dish and lightly brush the top of each fillet with olive oil.
In a small bowl, mix the olive oil, oats, garlic, dill, lemon zest and some salt and black pepper. Use the mixture to top the sea trout, pressing down lightly.
Squeeze over the lemon juice. Bake for 8-10 minutes until the fish is opaque and flakes easily.
Meanwhile, toast the flaked almonds in a dry pan over a medium-high heat for 2-3 minutes until golden brown. Transfer to a plate and set aside. Heat the olive oil in the same pan over a medium heat. Cook the shallots for 2-3 minutes until soft and lightly browned.
Turn the heat to medium-high. Add the broccoli and cook for 2 minutes. Stir in the kale and continue to cook for another 3-4 minutes until the broccoli is tender and the kale has wilted. Remove from the heat.
Stir in the lemon zest, juice and almonds. Season with salt and pepper to taste and serve warm with the baked sea trout.
Per Serving 390kcals, 19.9g fat (2.9g saturated), 16.6g carbs (1.4g sugars), 36.3g protein, 3.8g fibre, 0.131g sodium