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Crispy trout, oats & thyme with yoghurt and lemon
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Crispy trout, oats & thyme

Horseradish yoghurt, spuds & veg

Crispy trout, oats & thyme with yoghurt and lemon
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21 mins
Not Too Tricky

serves 2

About the recipe

Tasty trout is super-high in vitamin B12, which we need for red blood cell production, in turn preventing us from feeling tired, plus we get a good hit of vitamin C from all the veggies.

Super Food Family Classics, p64


nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

g

Salt

g

Protein

g

Carbs

g

Fibre

of an adult’s reference intake


Recipe From

Super Food Family Classics

Super Food Family Classics

By Jamie Oliver

Ingredients

400g baby new potatoes

150g small carrots

200g tenderstem broccoli

150g frozen peas

2 teaspoons jarred grated horseradish

2 heaped tablespoons natural yoghurt

1 lemon

2 x 120g trout fillets, scaled, pin-boned

olive oil

1⁄2 a bunch of fresh thyme (15g)

1 tablespoon porridge oats

Method

  1. Cook the new potatoes in a large pan of boiling salted water for 15 to 20 minutes, or until cooked through. Wash or peel the carrots, halve lengthways and add to the pan for the last 8 minutes. Trim the broccoli and add for the last 5 minutes, adding the peas for the last 2 minutes only.
  2. Mix the horseradish and yoghurt with half the lemon juice and put aside.
  3. With a few minutes to go, place a large non-stick frying pan on a medium- high heat. Drizzle the fish fillets with 1 teaspoon of oil and sprinkle with a pinch of sea salt and black pepper, then place in the pan flesh side down for 2 minutes. Strip in the thyme leaves, sprinkle in the oats, then flip over and gently press down with a fish slice so the skin is in good contact with the pan. Cook for 4 to 6 minutes, or until the skin is super-crispy (depending on the shape of your fillets), then turn the heat off.
  4. Drain the spuds and veg and divide between your plates. Lightly crush the spuds, making a bed of them on each plate, then sit the trout fillets proudly on top, skin side up.
  5. Spoon over the horseradish yoghurt, add a pinch of black pepper, and serve with lemon wedges, for squeezing over.

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