Sea Trout, New Potato And Asparagus Traybake With Dill Mustard Sauce

35 minutes
Amount Per Serving: Calories 525; Fat 24.8g; Carbs 40.4g; Sugars 8.7g; Fibre 5.2g; Protein 32.5g; Sodium 3.1g
This dish is a great way to enjoy seasonal sea trout. It's packed with soft potatoes and has vibrant colours, added with fresh asparagus and drizzled with a creamy dill mustard sauce.
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  • 4 Sea trout fillets
  • 1 kg baby new potatoes
  • 400g asparagus
  • 2 tablespoons olive oil
  • For the dill mustard sauce
  • 2 tablespoons Dijon mustard
  • 1 tablespoon brown sugar
  • 2 tablespoons white wine vinegar
  • 4 tablespoons groundnut oil
  • 2 tablespoons dill, chopped
  • Extra chopped dill to serve


  • Preheat your oven to 200°C/400°F/gas mark 6.

  • Roughly chop the potatoes and put them in a large saucepan. Add enough cold water to cover them completely and then bring to the boil until the potato is just cooked through about 3 minutes.

  • Then, add the asparagus to the saucepan and cook for another 2 minutes.

  • Drain the potatoes and asparagus in a colander and then leave them to dry for a couple of minutes.

  • In a bowl combine all the dill mustard sauce ingredients and stir to make a thick paste. Set aside.

  • Add the olive oil to the sea trout fillets. It should be coated in olive oil. Season the fish with salt and pepper.

  • Put the boiled potatoes in a large roasting pan, then place in an oven and cook on Gas Mark 7/220c for about 15 minutes until they are golden brown and tender.

  • Add the trout fillets and asparagus to the roasting pan. Half od the dill mustard sauce is added on top of everything. Roast for another 10-12 minutes or until the trout is just cooked.

  • Just before you want to serve, fluff the potatoes with a fork and drizzle the remaining sauce. Add the cooked asparagus and sea trout fillets to the dish.

  • Serving Suggestions: Sprinkle the top with the chopped dill and serve while still hot.

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