Zesty lemon trout with warm three-bean salad

This trout recipe has a delicate sweet and nutty flavour that's great with a twist of citrus.

Serves: 4

Preparation time:  5 minutes

Cooking time:  10 minutes

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You will need

  • 4 rainbow trout fillets
  • 2 lemons, zest and juice of 1, plus extra wedges to serve
  • 2 tablespoons medium olive oil by Sainsbury's
  • 225g runner beans, trimmed and sliced
  • 200g green beans, trimmed
  • 410g tin Sainsbury's butter beans in water, drained
  • 3 spring onions, trimmed and finely sliced
  • 2 teaspoons French Dijon mustard by Sainsbury's
  • 1 teaspoon honey
  • 2 tablespoons fresh mint, washed and chopped
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Recipe Information

Step by step guide to making Zesty lemon trout with warm three-bean salad

  1. Preheat the grill to high. Use a little olive oil to grease the grill tray.
  2. Place the trout fillets on the tray, skin-side down, and sprinkle over the lemon zest. Season with black pepper and cook under the grill for 8-10 minutes, until cooked through.
  3. Meanwhile, bring a pan of water to the boil, then add the runner beans and green beans.Cook for 5-6 minutes. Drain and let cool slightly then transfer to a bowl with the butterbeans and spring onions.
  4. For the dressing, whisk together the mustard, honey, mint, lemon juice and remaining 1 tablespoon olive oil. Season. Pour over the bean mixture and toss together to coat.
  5. Serve the trout with the warm bean salad and a lemon wedge.

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Nutritional information for Zesty lemon trout with warm three-bean salad

Nutritional information for Zesty lemon trout with warm three-bean salad

Nutrition type per serving
Calories 435 kcal
Total Fat 17.6g
Saturated Fat 3.8g
Salt 0.75g
Sugar 5.6g

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