Grilled Trout With Dill and Mustard Sauce

    10m prep time
    25m total time
    Easy level
    10 ingredients

If you’re after a weeknight fish dish that feels a little special (but doesn’t need hours in the kitchen), this Grilled Trout with Dill and Mustard Sauce is your new best friend. Crisp skin, tender flesh, and a tangy‐herby drizzle make for a lovely combination that tastes top class but behaves like an easy dinner.

Method

Based on 2 servings, adjust as needed.

Step 1

Heat the grill to high. Pat the trout fillets dry using kitchen paper and put skin-side down on a baking tray. Sprinkle over a large pinch of sea salt and grill for 10-12 mins, depending on thickness, until crisp on top and cooked through.

Step 2

Meanwhile, put the Dijon mustard, lemon juice, honey, oil and most of the dill in a lidded jar and shake well to combine. Season well. Will keep for up to two days.

Step 3

Heat a little more 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 coloured. 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.
  • Ingredients
  • Based on 2 servings
  • 1tbsp Dijon Mustard 1 x Sainsbury's Dijon Mustard 185g
  • 20g Dill, finely chopped 1 x Sainsbury's Bunched Dill 20g
  • 2tbsp Sunflower Oil, plus a little extra 1 x JS Sunflower Oil 1L
  • 2 Spring Onions, finely sliced 1 x Sainsbury's Spring Onions Bunch 100g
  • 250g Pre Cooked Grains 1 x Merchant Gourmet Simply Cooked Glorious Grains with Red Rice & Quinoa 250g
  • 0.5 Lemon, juiced 1 x Sainsbury's Lemons
  • 2tsp Honey 1 x Sainsbury's Runny Honey 720g
  • 2tsp Capers, rinsed and drained 1 x Sainsbury's Non Pareilles Capers in Brine, Inspired to Cook 100g (60g*)
  • 60g Watercress 1 x Sainsbury's 80g Watercress
  • 2 Trout Fillets, boneless, skin-on 1 x Sainsbury's 2 Scottish Loch Trout Fillets, Taste the Difference 240g
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