*This recipe is gluten-free according to industry standards

How to make sea trout, new potato and asparagus traybake... step-by-step video

Sea trout, new potato and asparagus traybake with dill mustard sauce recipe


  • 1 kg baby new potatoes
  • 400g asparagus
  • 2 tbsp olive oil
  • 4 fillets sea trout or salmon


  • 2 tbsp Dijon mustard
  • 1 tbsp soft light brown sugar
  • 2 tbsp white wine vinegar
  • 4 tbsp groundnut oil
  • chopped to make 2 tbsp dill, plus extra to serve


  • STEP 1

    Heat the oven to 200C/fan 180C/gas 6. Cook the potatoes in a pan of salted boiling water for 3 minutes. Add the asparagus and cook for a further 2 minutes. Drain really well then run the asparagus under cold water and put aside. Toss the potatoes with the olive oil and season generously. Spread them over a large, non-stick baking tray or dish and roast for 15-20 minutes or until they’re starting to brown and almost tender. Nestle in the trout and asparagus, and season again. Roast for another 10-12 minutes or until the trout is just cooked.

  • STEP 2

    Meanwhile, whisk together the mustard, sugar, vinegar and oil, then stir through the dill. To serve, drizzle the sauce over the trout, asparagus and potatoes, and scatter with a little more dill.


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