Radish, spring onion and watercress salad with baked trout
Serves: 2
Prep time: 15 minsTotal time: 
Recipe photograph by Kris Kirkham
Radish, spring onion and watercress salad with baked trout
Young, spring vegetables shine alongside simply-baked trout in this fish dish for two. A touch of rapeseed oil, yogurt and a sprinkling of dill is just right to dress the fresh flavours
Serves: 2
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
433Kcal
Fat
33gr
Saturates
9gr
Carbs
5gr
Sugars
5gr
Fibre
3gr
Protein
28gr
Salt
0.6gr
Olia Hercules
Olia was born in Soviet Ukraine, and now lives in Britain and has a son, Sasha. As a Leiths-trained chef, recipe writer and food stylist, she honed her cooking skills in the kitchens of Ottolenghi and cherishes the Uzbeki, Moldovan and Russian recipes inherited from her grandmothers and aunts.
See more of Olia Hercules’s recipes
Olia Hercules
Olia was born in Soviet Ukraine, and now lives in Britain and has a son, Sasha. As a Leiths-trained chef, recipe writer and food stylist, she honed her cooking skills in the kitchens of Ottolenghi and cherishes the Uzbeki, Moldovan and Russian recipes inherited from her grandmothers and aunts.
See more of Olia Hercules’s recipes
Ingredients
- 3 tbsp rapeseed oil
- 2 trout fillets
- ½ x 25g pack dill
- 20g soft butter
- zest and juice of ½ lemon
- a pinch of dried chilli flakes, to taste
- 80g watercress
- 4 spring onions, trimmed and cut thickly
- 200g radishes, quartered
- 3 tbsp natural yogurt
Step by step
- Preheat the oven to 200°C, fan 180°C, gas 6. Line a small roasting tin with foil and brush with 1 tablespoon of the oil. Put the trout fillets on top, skin-side down, with a few dill sprigs nestled in. Season them well with salt and put them in the oven. Depending on the thickness of the fillets, cook for 5-7 minutes.
- Meanwhile, mix the butter with the lemon zest and chilli flakes. When the fish is ready, dot the butter over, while the fish is still in the tin, so that it starts to melt.
- For the salad, pop the watercress, spring onions and radishes into a bowl, season with sea salt; drizzle over the remaining oil and the lemon juice and mix well. Chop the remaining dill and stir through the yogurt. Serve the fish with the salad and a spoon of the yogurt, plus crispy squashed potatoes (see recipe) for a more substantial meal.
