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Trout with radish, orange and pomegranate salad recipe

Trout with radish, orange and pomegranate salad recipe

14 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

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

  1. 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.
  2. 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.
  3. 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.

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