• 2 tbsp olive oil
  • 800 g boneless trout fillets
  • Zest and juice of 1 lemon, plus extra lemon wedges to serve (optional)
  • 225 g runner beans, trimmed and sliced diagonally
  • 200 g fine beans, trimmed
  • 3 spring onions, trimmed and finely sliced
  • 410 g tin butterbeans in water, drained and rinsed
  • 2 tsp French Dijon mustard
  • 1 tsp runny honey
  • Few sprigs of fresh mint, leaves picked, washed and chopped, plus extra to garnish


  1. 1

    Preheat the grill to high. Use 1 tablespoon of the olive oil to grease the grill tray. Place the trout fillets on the tray, skin-side down, and scatter over the lemon zest. Season with black pepper and grill for 8-10 minutes, until cooked.

  2. 2

    Meanwhile, bring a pan of water to the boil and add the runner beans and green beans. Cook for 5-6 minutes, drain and leave to cool slightly, then transfer to a bowl. Stir in the spring onions and drained butterbeans.

  3. 3

    Whisk together the mustard, honey, mint, lemon juice and remaining 1 tablespoon olive oil. Season with black pepper and stir into the beans. Serve with the trout and a wedge of lemon, and garnish with mint leaves.

Nutritional Details

Each serving provides
  • Energy 1800kj 430kcal 22%
  • Fat 18.0g 26%
  • Saturates 5.1g 26%
  • Sugars 3.6g 4%
  • Salt 1.0g 17%

% of the Reference Intakes

Typical values per 100g: Energy 523kj/125kcal

Each serving provides

14.2g carbohydrate 6.5g fibre 49.6g protein

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