Honey, lemon & mustard trout
- 4 Asda Rainbow Trout Fillets
- 2 tbsp lemon juice
- 1 tbsp clear honey
- 2 level tsp course-grain mustard
- 250g vine-ripened cherry tomatoes
- 550g new potatoes
- 250g green beans, trimmed
- 15g butter
- 2 tbsp flaked almonds
- 1 lemon
Pre-heat the oven to 190C/170C Fan/Gas 5. Line a baking tray with foil – it will need a slight lip to stop the juices escaping. Put the trout on top, skin side down.
Mix together the lemon juice, honey and mustard, then drizzle over the trout. Set aside for 5 minutes, then bake in the oven for 15 minutes.
Put the cherry tomatoes on another baking tray and bake for the last 5 minutes or until the skins burst.
Meanwhile, boil the potatoes and the green beans. Drain. Melt the butter in a small frying pan, add the almonds and cook for 1-2 minutes until golden – watch them carefully as they burn easily. Immediately add the cooked beans and toss.
Serve the trout with the tomatoes, potatoes, green beans and lemon wedges.