Rainbow trout fillets with lemon and mascarpone dressing Recipe

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serves:

2

Skill:

easy

Total Time:

00:15

Prep:

00:05

Cooking:

00:10

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.

Ingredients

  • 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

Method

  • 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.

More Recipe Ideas

Top Tip

If you can’t find trout, use salmon fillets instead

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