Rainbow trout fillets with lemon and mascarpone dressing
Skill level: Easy peasy
This very easy midweek supper can be cooked and on the table in 15 minutes. Trout fillets make a wonderful alternative to salmon. They have a more delicate texture and a subtler flavour than salmon. Serve with it boiled new potatoes and a simple creamy dressing made from mascarpone, Greek yoghurt, lemon juice and dil. This delicious dinner is so easy to make, healthy and perfect as a romantic dish for two.
- 2 rainbow trout fillets
- 2tbsp oilive oil
- Knob of butter
- 2tbsp dill, finely chopped
- Zest of 1 lemon
- Freshly ground black pepper
For the dressing:
- 1tbsp mascarpone cheese
- 1tbsp Greek yoghurt
- 1tbsp dill, chopped
- Zest of half lemon
- Juice of half lemon
If you can’t find trout, use salmon fillets instead
- With a very sharp knife, fillet the rainbow trout by removing the head, tail, fins and spine.
- Add a little butter to a frying pan over a medium heat and fry the fish skin-side down for approx. 5 mins. Do not turn them over. Instead leave the skin to crisp and watch for the top to turn a delicate shade of pink.
- Sprinkle the flesh side with finely chopped dill, chopped zest of one lemon and a little ground black pepper.
- When the fillets are cooked through, drizzle with the freshly squeezed juice of half a lemon.
- Make the dressing by mixing together a dollop of mascarpone and Greek yoghurt, flavoured with chopped dill, lemon zest and lemon juice. Serve with boiled new potatoes.