Honey, lemon & mustard trout

Honey, lemon & mustard trout

Delicious and tangy, the dressing in this recipe also goes well with salmon fillets.

By , 21 September 2015
Honey, lemon & mustard trout
  • Ready in: 25 mins
  • Serves: 4
  • Price: £2.67 per serving
Nutritional Info
Each 386g serving contains
  • Fat med
    17.9g
    26%
  • Saturates low
    4.8g
    24%
  • Sugars low
    8.6g
    10%
  • Salt low
    0.4g
    7%
  • Energy 1729KJ 413KCAL
    21%
of your reference intake.
Typical energy values per 100g: 448kJ/107kcal.
Ingredients
  • 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
Method
  • 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.