Grilled trout with zingy dressing

Grilled trout with Thai-style dressing

  • serves 2
  • A little effort

Our favourite recipe for cooking trout. Lightly grilled fish with sliced potatoes and a zingy dressing, for a healthy and quick supper for any day of the week



  • Charlotte potatoes 300g
  • trout 2 skinless fillets
  • Thai or regular basil a few leaves, to serve


  • shallot 1 small, finely chopped
  • lemongrass 1 stalk, woody outer leaves removed and finely chopped
  • lime juice 2 tbsp
  • fish sauce 1 tbsp
  • brown sugar 1 tsp
  • red chilli 1, finely chopped


  • Step 1

    Boil the potatoes in salted water until tender, then drain well and slice thickly, lengthways. Season the trout, then grill for 3-4 minutes.

  • Step 2

    Arrange the potatoes onto two plates, then top with a trout fillet. Whisk the dressing ingredients together and spoon over the trout, then finish with basil.

Nutritional Information

  • Kcals 295
  • Fat 7g
  • Carbs 28.8g
  • Fibre 2.4g
  • Protein 28.1g
  • Salt 1.8g