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Delicious grilled trout with zesty dill and mustard sauce.


  • 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


  1. 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.
  2. 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.
  3. 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.