Name: Grilled trout with dill & mustard sauce
Prep time: 10 min
Cook time: 10 min
Yield: 2
Ingredients: 2 rainbow trout fillets, boneless, skin-on -; 1 tbsp Dijon mustard -; ½ lemon, juiced -; 2 tsp honey -; 2 tbsp sunflower oil, plus 1 tsp -; small bunch of dill, finely chopped -; 2 spring onions, finely sliced -; 2 tsp capers, rinsed and drained -; 250g pouch of pre-cooked grains, we used quinoa -; 120g watercress -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Grilled trout with dill & mustard sauce

1. 2 rainbow trout fillets, boneless, skin-on -

2. 1 tbsp Dijon mustard -

3. ½ lemon, juiced -

4. 2 tsp honey -

5. 2 tbsp sunflower oil, plus 1 tsp -

6. small bunch of dill, finely chopped -

7. 2 spring onions, finely sliced -

8. 2 tsp capers, rinsed and drained -

9. 250g pouch of pre-cooked grains, we used quinoa -

10. 120g watercress -

How to cook deliciously - Grilled trout with dill & mustard sauce

1. Stage

Heat the grill to high. Pat the trout dry using kitchen paper and put skin-side down on a baking tray. Sprinkle over a large pinch of fine sea salt and grill for 6-10 mins, depending on thickness, until crisp on top and cooked through.

2. Stage

Meanwhile, put the mustard, lemon juice, honey, 2 tbsp of the oil and most of the dill in a lidded jar and shake well to combine. Season well. Will keep for up to two days.

3. Stage

Heat the remaining oil in a large non-stick pan over a medium-high heat. Add the spring onions and capers and sizzle for 1-2 mins until slightly coloured. Mix in the grains, cook for 2 mins until heated through and season to taste. Serve alongside the trout with the watercress and remaining dill scattered over.