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.
- 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