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Sea trout, new potato and asparagus traybake with dill mustard sauce
- Adam Bush
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Serves 4
Easy
Total time: 45 mins
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Make the most of seasonal sea trout in this vibrant fish tray bake packed with soft baby new potatoes, fresh spring asparagus and covered in a creamy dill mustard sauce
Gluten free
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*This recipe is gluten-free according to industry standards
Sea trout, new potato and asparagus traybake with dill mustard sauce recipe
Ingredients
Nutrition
- 1 kg baby new potatoes
- 400g asparagus
- 2 tbsp olive oil
- 4 fillets sea trout or salmon
DILL MUSTARD SAUCE
-
2 tbsp Dijon mustard
-
1 tbsp soft light brown sugar
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2 tbsp white wine vinegar
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4 tbsp groundnut oil
-
chopped to make 2 tbsp dill
plus extra to serve
Nutrition: per serving
-
kcal525
low
-
fat24.8g
-
saturates4.7g
-
carbs40.4g
-
sugars8.7g
-
fibre5.2g
-
protein32.5g
-
salt3.1g
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Method
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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.
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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.
Check out more of our best fish tray bake recipes here...
Authors
Adam BushDeputy food editor
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