Name: Steamed trout with mint & dill dressing
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Ingredients: 120g new potatoes halved; 170g pack asparagus spears woody ends trimmed; 1 ½ tsp vegetable bouillon powder made up to 225ml with water; 80g fine green beans trimmed; 80g frozen peas; 2 skinless trout fillets; 2 slices lemon; 4 tbsp bio yogurt; 1 tsp cider vinegar; ¼ tsp English mustard powder; 1 tsp finely chopped mint; 2 tsp chopped dill

Steamed trout with mint & dill dressing

Steam these trout fillets and green veg for a delicious dinner that's packed with nutrients, including omega-3 fats, calcium, folate, fibre, vitamin C and iron

35 min total 10 min prep 25 min cook 2 378 cal

Instructions

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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.
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.
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.
4 Good Food deserves great wine, so we've partnered with Laithwaites Wine to help you discover the perfect wine and food pairings. Pair your steamed trout with mint and dill dressing with a limited release Marlborough Sauvignon Blanc and save 20% when spending £75 using code 20OFF