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Trout with radish, orange and pomegranate salad recipe

12 ratings

Brushed with a medley of honey, mustard and orange zest and baked until mouthwateringly flaky, trout really shines in this summery main. Serve with peppery radishes, juicy orange pieces and pomegranate jewels for a dinner idea that's as colourful and textural as it is delicious - not to mention dairy-free, gluten-free and high in protein and vitamin D. See method

Serves 4
10 mins to prepare and 12-15 mins to cook
253 calories / serving
Healthy
Gluten-free
Dairy-free

Ingredients

4 trout fillets
1½ tbsp honey
2 tbsp grainy mustard
3 oranges, 1 zested and juiced, 2 peeled and roughly chopped
2 tbsp red wine vinegar
2 x 240g bags of radishes, thinly sliced
1 x 30g pack flat-leaf parsley, roughly chopped
1 x 80g tub pomegranate seeds

Each serving contains

Energy
1065kj
253kcal 13%
Fat
8g 11%
Saturates
2g 9%
Sugars
16g 18%
Salt
0.5g 8%

of the reference intake
Carbohydrate 17.9g Protein 28.1g Fibre 3.6g

Method

Preheat the oven to gas 6, 200°C, fan 180°C. Space out the trout on a baking tray. Mix 1 tbsp of the honey, the mustard and orange zest and brush over the fish. Bake for 12-15 minutes, until bubbling, and the fish is cooked through and flakes easily.
In a bowl, whisk the remaining honey with the orange juice and vinegar. Add the chopped oranges, radishes, parsley and half the pomegranate seeds. Toss everything together.
Serve the trout hot or cold, with the radish salad alongside, scattered with the remaining pomegranate seeds.

Tip: Use up grainy mustard by adding it to any summery salad dressing - it adds a great tang.

See more Fish & seafood recipes