Roast trout, green beans & lemon vinaigrette

Dish up the South of France on your dinner table with our take on trout. Delicate, sustainably sourced fish – roasted to peak juiciness – meets crunchy green beans, tender potatoes and a Dijon-warmed lemony drizzle.

We deliver all this

  • 120g green beans
  • 1 lemon
  • 1 tsp Dijon mustard
  • 20g capers
  • 2 garlic cloves
  • 2 tbsp oil
  • 2 x 150g trout fillet (skin off)
  • 400g baby white potatoes
  • 40g mixed salad leaves
  • 60g radishes
  • Medium handful of fresh thyme

Macros

753 calories • 86g carbs • 26g fat • 48g protein

Allergens:

Fish, Mustard

Cuisine

British

Specials

Season

Summer

Method

1. Preheat the oven to 180C / fan 160C / gas mark 4 and boil a kettle.

2. Trim the green beans and slice the baby potatoes into quarters.

3. Place the potatoes into a saucepan, cover with boiling water and add a pinch of sea salt. Simmer for 15 mins, then add the green beans and cook for a further 5 mins until the vegetables are tender, then drain.

4. Meanwhile, finely chop or crush the garlic and remove the thyme leaves from the stalks. Zest half of the lemon. Thinly slice the radishes.

5. Season the trout with sea salt and black pepper. Place the trout fillets in a foil or baking paper parcel. Sprinkle over the lemon zest, capers, thyme leaves and garlic. Then drizzle over 1 tbsp oil and half of the juice from the lemon. Place in the oven for 12-15 mins until the trout is cooked through.

6. To make the lemon vinaigrette; in a small bowl, add the Dijon mustard (to taste), remaining lemon juice to taste and 1 tbsp olive oil. Season with sea salt and black pepper and mix or whisk until combined.

7. Place the mixed salad leaves on two warm plates, scatter over the potatoes, green beans and sliced radishes and top with the trout. Drizzle over the lemon vinaigrette.

Recipe for two people, halve the ingredients for one person