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Sautéed vegetables with trout

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.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 2 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

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
  • 100 g green beans
  • 2 trout fillets
  • Zest and juice of 1 lemon
  • 2 tbsp chopped chives or dill

Method
 

  1. Finely chop the onion, celery, carrot and red pepper.
  2. Heat 1 tbsp olive oil in a large pan. (Or spray the base with oil).
  3. Add the chopped vegetables and thyme and gently sauté for 10 minutes or so (under cover) until just tender.
  4. Cut the green beans into 2cm bits, then add to the pan.
  5. 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.
  6. Put the lid on and gently steam for another 8-10 minutes (depending on the thickness of the fish).
  7. Serve with the chives scattered on top.