Name: Sautéed vegetables with trout
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1 celery stick; 1 small red onion (or 2 shallots); 1 carrot; ½ red bell pepper; 1 tbsp olive oil; 1 tsp lemon thyme leaves; 100g green beans; 2 trout fillets; Zest and juice of 1 lemon; 2 tbsp chopped chives or dill

Sautéed vegetables with trout

12 Aug 2018

by Wholeness

Prep Time

5 minutes

Cook Time

15 minutes

Total Time

20 minutes

Background

If you’re after a delicate and healthy dish, do try this Sautéed vegetables with trout! It’s light and low-carb; gluten and dairy-free; so it's perfect for most diets - including 5:2 diet, Food combining, diabetic etc. You can use other, non-starchy veggies too, such as courgette, celeriac, green peas, broad beans, spinach, kale etc.

Ingredients

1 celery stick
1 small red onion (or 2 shallots)
1 carrot
½ red bell pepper
1 tbsp olive oil
1 tsp lemon thyme leaves
100g green beans
2 trout fillets
Zest and juice of 1 lemon
2 tbsp chopped chives or dill

Instructions

Finely chop the onion, celery, carrot and red pepper.
Heat 1 tbsp olive oil in a large pan. (Or spray the base with oil).
Add the chopped vegetables and thyme and gently sauté for 10 minutes or so (under cover) until just tender.
Cut the green beans into 2cm bits, then add to the pan.
Add a splash of water, put the fish on top of the veggies. Season with salt and pepper. Scatter the lemon juice on top then squeeze the lemon juice all over the pan.
Put the lid on and gently steam for another 8-10 minutes (depending on the thickness of the fish).
Serve with the chives scattered on top.