A delicious and easy to make dinner that can be rustled up in under half an hour!
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4 trout fillets
4 tbsp extra-virgin olive oil
Salt and black pepper
3 tbsp unsalted butter
350g frozen peas
2 tbsp drained capers
1 tbsp white miso
1 tsp Dijon mustard
1 tbsp dill, chopped
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.