Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Sea trout, new potato and asparagus traybake with dill mustard sauce
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 1 kg baby new potatoes
- 400g asparagus
- 2 tbsp olive oil
- 4 fillets sea trout or salmon
DILL MUSTARD SAUCE
- 2 tbsp Dijon mustard
- 1 tbsp soft light brown sugar
- 2 tbsp white wine vinegar
- 4 tbsp groundnut oil
- chopped to make 2 tbsp dill, plus extra to serve
Method
- STEP 1
Heat the oven to 200C/fan 180C/gas 6. Cook the potatoes in a pan of salted boiling water for 3 minutes. Add the asparagus and cook for a further 2 minutes. Drain really well then run the asparagus under cold water and put aside. Toss the potatoes with the olive oil and season generously. Spread them over a large, non-stick baking tray or dish and roast for 15-20 minutes or until they’re starting to brown and almost tender. Nestle in the trout and asparagus, and season again. Roast for another 10-12 minutes or until the trout is just cooked.
- STEP 2
Meanwhile, whisk together the mustard, sugar, vinegar and oil, then stir through the dill. To serve, drizzle the sauce over the trout, asparagus and potatoes, and scatter with a little more dill.
