Trout, Potatoes & Greens with Mustard Dill Sauce

Serves 4

Time 45 minutes

Ingredients

1kg baby potatoes, halved 

4 trout fillets (skin-on or skinless, depending on preference) OR one large piece 

1 bunch broccolini, trimmed

1 bunch asparagus, trimmed

2 tbsp extra virgin olive oil

1 lemon, sliced into thin rounds

2 garlic cloves, minced

1 tsp dried thyme (or 2 tsp fresh thyme leaves)

Salt and freshly ground black pepper, to taste

For the Mustard Dill Sauce

2 tbsp Dijon mustard

1 tbsp wholegrain mustard

1 tbsp honey (or maple syrup)

2 tbsp extra virgin olive oil

1 tbsp lemon juice

2 tbsp fresh dill, finely chopped (plus extra for garnish)

Salt and pepper, to taste

Method

Preheat your oven to 200°C (392°F) and line a large baking tray with baking paper or foil.

In a large bowl, toss the halved potatoes with 1 tablespoon of extra virgin olive oil, minced garlic, thyme, salt, and pepper. Spread them out in an even layer on the prepared baking tray. Roast the potatoes for 20–25 minutes, until they are just starting to turn golden and tender.

While the potatoes are roasting, drizzle the trout fillets, broccolini, and asparagus with the remaining tablespoon of olive oil. Season everything with a little salt and pepper. After the potatoes have roasted for 20-25 minutes, place the trout fillets (skin-side down if using) on the potatoes, along with the broccolini and asparagus. Arrange the lemon slices over the trout fillets and vegetables.

Return the tray to the oven and bake for another 10-12 minutes, or until the trout is cooked through and flakes easily with a fork, and the vegetables are tender.

While the tray bake is finishing in the oven, whisk together the Dijon mustard, wholegrain mustard, honey, olive oil, lemon juice, and chopped dill in a small bowl. Season with salt and pepper to taste. If you like a more runny consistency, add a splash of water or extra lemon juice.

Once the trout and veggies are done, remove the tray from the oven. Drizzle the mustard dill sauce over the trout and vegetables, and garnish with extra fresh dill.

Serve immediately, with the roasted potatoes on the side.

Tips:

Swap trout for salmon: This recipe works beautifully with salmon fillets if you prefer.

Extra greens: You can add more greens like zucchini or kale for variety.

Make ahead: The mustard dill sauce can be made in advance and stored in the fridge for up to 3 days.