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Trout with radish, orange and pomegranate salad recipe
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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
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Energy
1065kj
253kcal
13%
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Fat
8g
11%
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Saturates
2g
9%
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Sugars
16g
18%
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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