Boost your Omega-3 intake with this light and tasty trout dish
By Healthy Diet
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
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.
The views expressed on this site are not those of the Publisher. Always consult your GP or a health professional before beginning any diet or trying any of the products or advice mentioned in Healthy Diet, particularly if you have a medical condition for which it may not be advisable.