Ingredients
- 2 boneless, skin-on rainbow trout fillets
- 1 tbsp Dijon mustard
- ½ lemon, juiced
- 2 tsp honey
- 2 tbsp sunflower oil, plus 1 tsp
- small bunch of dill, finely chopped
- 2 spring onions, finely sliced
- 2 tsp capers, rinsed and drained
- 250g pouch of pre-cooked grains, we used quinoa
- 120g watercress
Method
- Heat the grill to high. Pat the trout dry using kitchen paper and put skin-side down on a baking tray. Sprinkle over a large pinch of fine sea salt and grill for 6-10 mins, depending on thickness, until crisp on top and cooked through.
- Meanwhile, put the mustard, lemon juice, honey, 2 tbsp of the oil, and most of the dill in a lidded jar and shake well to combine. Season well. Will keep for up to two days.
- Heat the remaining oil in a large non-stick pan over a medium-high heat. Add the spring onions and capers and sizzle for 1-2 mins until slightly colored. Mix in the grains, cook for 2 mins until heated through and season to taste. Serve alongside the trout with the watercress and remaining dill scattered over.