Steamed Trout with Herb Dressing
Steamed Trout with Herb Dressing



  • 150g new potatoes, halved
  • 150g asparagus spears
  • 225ml veg stock
  • 80g green beans
  • 80g peas
  • 2 trout fillets, skin removed
  • 2 lemon slices
  • For the Dressing
  • 4 tbsp plain yoghurt
  • 1 tsp white wine vinegar
  • ¼ tsp mustard powder
  • 1 tsp chopped mint
  • 2 tsp chopped dill
  • Pop the potatoes in a pan of boiling water, and simmer until tender. Cook the asparagus and beans in the stock in a wide pan for 5 mins, then tip in the peas and top with the trout fillets and lemon slices. Cover and cook for 5 mins, until flaky and cooked through.
  • Meanwhile, mix the yoghurt with the other ingredients to make the dressing, and stir in about 3 tbsp of the fish cooking juices. Serve the veg in bowls with a bit of the pan juice, then top with the fish and herb dressing. Perfect!
25 mins
2 serving

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