A delicious and easy to make dinner that can be rustled up in under half an hour!
Roasted Trout with Radishes and Peas
Serves: 4
PREP: 10 minutes
COOK: 15 minutes
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Ingredients
- 4 trout fillets
- 4 tbsp extra-virgin olive oil
- Salt and black pepper
- 3 tbsp unsalted butter
- 500g radishes
- 350g frozen peas
- 2 tbsp drained capers
- 1 tbsp white miso
- 1 tsp Dijon mustard
- 1 tbsp dill, chopped
Method
- Heat the oven to 220° On a baking tray, brush the trout with 2 tbsp oil, season lightly with salt and pepper and arrange skin-side up. Roast until the fish is just opaque throughout, 8-10 minutes.
- Meanwhile, in a large frying pan, melt 1 tbsp of butter in the remaining 2 tbsp oil over a medium-high heat. Add the radishes and season with salt and pepper. Stir occasionally, until golden and slightly softened, about 8 minutes. Add 2 tbsp of water, the peas, capers, miso and mustard. Cook, stirring to dissolve the miso and mustard, until peas are tender, 2-3 minutes.
- Add the remaining 2 tbsp butter and simmer until a light sauce forms, about 2 minutes. Season with salt and pepper and stir in the dill.
- Divide the vegetables among plates or shallow bowls and top with the trout. Spoon the miso sauce on top and serve.
