Jamie drizzling honey on top of a fig tart

Enter the email address associated with your account, and we’ll email you a link to reset your password.

Password Strength

Must contain at least

*Enter your email to receive news and exclusive offers from Jamie Oliver Limited about Jamie's businesses, including books, TV shows, restaurants, products, commercial partners and campaigning activities. By signing up, you agree to our Terms of Use . Learn how we collect, use and share your data in our Privacy Policy .

0
Epic avo & trout on toast

Epic avo & trout on toast

With a zingy watercress yoghurt

Epic avo & trout on toast

20 mins

Not Too Tricky

serves 2

About the recipe

This fresh-flavoured open-style sandwich is a thing of beauty – perfect for lunch on a sunny day.


nutrition per serving

532

Calories


35.9g

Fat


3.3g

Saturates


4g

Sugars


0.9g

Salt


32.1g

Protein


20g

Carbs


1.5g

Fibre


of an adult’s reference intake

Ingredients

2 x 130g trout fillets

100g watercress

1 lemon

extra virgin olive oil

3 heaped tablespoons Greek-style yoghurt

¼ of a cucumber

1 spring onion

½ an avocado

2 slices of good quality bread

1 punnet of cress

Method

  1. Place the trout fillets on a board, skin-side up. Lightly season both sides of the fillets and place in a medium non-stick frying pan on a medium-high heat. Cook for 3 minutes on one side, then turn and cook for another 3 minutes. (The skin should be beautifully crisp and the flesh blushing in the middle.) Remove to a plate to rest.
  2. Meanwhile, place a large handful of the watercress in a blender with the juice of half the lemon and 1 teaspoon of extra virgin olive oil. Blitz until smooth, then fold in the yoghurt. Season with black pepper and tip into a small bowl.
  3. Finely slice the cucumber, spring onion and avocado, then dress with a little lemon juice and some black pepper.
  4. Lightly toast the bread and spread each slice with the watercress yoghurt. Top each with some avocado, cucumber and spring onion slices. Break the crispy trout skin into shards and the fish into chunks. Divide the trout pieces between the toasts and top with the crispy skin.
  5. Snip over some cress and serve with the remaining watercress on the side and a handful of your favourite crisps, if you like.

Tags

Recipes you may like

related features