Steam these trout fillets and green veg for a delicious dinner that’s packed with nutrients, including omega-3 fats, calcium, folate, fibre, vitamin C and iron
Prep:10 mins
Serves 2
120g new potatoes, halved170g pack asparagus spears, woody ends trimmed1 ½ tsp vegetable bouillon powder made up to 225ml with water80g fine green beans, trimmed80g frozen peas2 skinless trout fillets2 slices lemon
STEP 1Put the new potatoes on to simmer in a pan of boiling water until tender. Cut the asparagus in half to shorten the spears and slice the ends without the tips. Tip the bouillon into a wide non-stick pan. Add the asparagus and beans, then cover and cook for 5 mins.STEP 2Add the peas to the pan, then top with the trout and lemon slices. Cover again and cook for 5 mins more until the fish flakes really easily, but is still juicy.STEP 3Meanwhile, mix the yogurt with the vinegar, mustard powder, mint and dill. Stir in 2-3 tbsp of the fish cooking juices. Put the veg and any remaining pan juices in bowls, top with the fish and herb dressing, then serve with the potatoes.
