Trout with Radish, Orange & Pomegranate Salad

Boost your Omega-3 intake with this light and tasty trout dish

  • Serves: 4
Trout with Radish, Orange & Pomegranate Salad
  • 4 trout fillets
  • 1½ tbsp honey
  • 2 tbsp grainy mustard
  • 3 oranges, 1 zested and juiced, 2 peeled and roughly chopped
  • 2 tbsp red wine vinegar
  • 2 x 240g bags radishes, thinly sliced
  • 30g pack flatleaf parsley, roughly chopped
  • 80g tub pomegranate seeds
  • Black pepper

Nutrition: per serving

  • cals254
  • fat7.9g
  • sat fat1.7g
  • carbs18.9g
  • sugar18.9g
  • fibre4.3g
  • protein27.6g
  • salt0.7g

Ingredients

  • 4 trout fillets
  • 1½ tbsp honey
  • 2 tbsp grainy mustard
  • 3 oranges, 1 zested and juiced, 2 peeled and roughly chopped
  • 2 tbsp red wine vinegar
  • 2 x 240g bags radishes, thinly sliced
  • 30g pack flatleaf parsley, roughly chopped
  • 80g tub pomegranate seeds
  • Black pepper
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Method
  • Preheat the oven to 200°C/fan 180°C/ gas 6. Space out the trout on a baking tray. Mix 1 tbsp of the honey, the mustard and orange zest and brush over the fish. Bake for 12-15 minutes, until bubbling, and the fish is cooked through and flakes easily.
  • In a bowl, whisk the remaining honey with the orange juice and vinegar. Add the chopped oranges, radishes, parsley and half the pomegranate seeds. Toss everything together.
  • Serve the trout hot or cold, with the radish salad, scattered with the remaining pomegranate seeds and a grind of black pepper.

Recipe taken from realfood.tesco.com

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Nutrition: per serving

  • cals254
  • fat7.9g
  • sat fat1.7g
  • carbs18.9g
  • sugar18.9g
  • fibre4.3g
  • protein27.6g
  • salt0.7g

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All of our recipes are accredited by Juliette Kellow, registered dietitian.