BBC Good Food Magazine

Grilled trout with dill & mustard sauce


If you want to prep ahead, the sauce keeps chilled for two days.

SERVES 2 PREP 10 mins COOK 15 mins EASY

2 boneless, skin-on rainbow

trout illets

1 tbsp Dijon mustard

½ lemon, juiced

2 tsp honey

2 tbsp, plus 1 tsp sunlower oil small bunch of dill, inely chopped 2 spring onions, inely sliced

2 tsp capers, rinsed and drained 250g pouch of pre-cooked grains,

we used quinoa

120g watercress

1 Heat the grill to high. Pat the trout dry using kitchen paper and put skin-side down on a baking tray. Sprinkle over a large pinch of fine sea salt and grill for 6-10 mins, depending on thickness, until crisp on top and cooked through.

2 Meanwhile, shake the mustard, lemon juice, honey, 2 tbsp of the oil and most of the dill together in a jar to combine, then season well. Will keep for up to two days.

3 Heat the remaining oil in a large non-stick pan over a medium-high heat. Add the spring onions and capers and sizzle for 1-2 mins until slightly coloured. Mix in the grains, cook for 2 mins until heated through and season. Serve with the trout, watercress and dill scattered over.

GOOD TO KNOW ibre • vit c • omega-3 • gluten free PER SERVING 613 kcals • fat 27g • saturates 4g • carbs 47g • sugars 9g • ibre 7g • protein 43g • salt 1.6g

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