Olive Magazine
Fish Tray Bake Recipe with Sea Trout, New Potato and Asparagus

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

Published: May 16, 2019 at 4:01 pm
loading...
  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

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
Nutrition:
HighlightNutrientUnit
low inkcal525
fat24.8g
saturates4.7g
carbs40.4g
sugars8.7g
fibre5.2g
protein32.5g
salt3.1g
Advertisement

*This recipe is gluten-free according to industry standards

Ingredients

  • 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
  • 2 tbsp white wine vinegar
  • 4 tbsp groundnut oil
  • chopped to make 2 tbsp dill, plus extra to serve

Method

  • 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.

Salmon Tray Bake Recipe
Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement

Sponsored content