Trout with radish, orange and pomegranate salad recipe
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- Serves 4
- 10 mins to prepare and 12-15 mins to cook
- 253 calories / serving
- Dairy-free
- Gluten-free
- Healthy
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
- Energy
- 1065kJ 253.0kcal
- Fat
- 8g
- Saturates
- 2g
- Salt
- 0.5g
- Sugars
- 16g
of the Reference intake
Carbohydrate 17.9gProtein 28.1gFibre 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
