Salmon trout with new potatoes & watercress salad

Friday

Serves 2 (easily doubled) Prep 10 mins Cook 20 mins

1 banana shallot, halved – one half thinly

sliced, the other finely chopped

220g pack salmon trout or salmon

fillets, skinned

1 tbsp chopped dill, plus 2 sprigs

11/2 tbsp white wine vinegar

250g new potatoes, sliced

140g trimmed green beans, halved

1 tbsp extra virgin rapeseed oil

1 tsp wholegrain mustard small handful watercress, finely chopped

1 Heat the oven to 200C/180C fan/gas 6. Take a square of foil and arrange the sliced shallots in the centre. Put the fish fillets on top, add 2 dill sprigs and 1/2 tbsp of the vinegar. Close the foil, sealing it to make a parcel, and place on a baking tray. Put in the oven for 12 mins.

2 Steam the potatoes for 6 mins. Add the beans and cook for 5 mins more. Put the remaining vinegar in a bowl with the oil, mustard, watercress, and most of the chopped dill and shallots, and mix well. Add the warm beans and potatoes, and gently toss together. Serve with the cooked fish, pouring over the juice from the parcel and scatter over the remaining dill.

PER SERVING 378 kcals, fat 19g, saturates 3g,

carbs 24g, sugars 3g, fibre 5g, protein 26g, salt 0.3g