2 tbsp. olive oil
800 g boneless trout fillets
Zest and juice of 1 lemon, plus extra lemon wedges to serve (optional)
225 g runner beans, trimmed and sliced diagonally
200 g fine beans, trimmed
3 spring onions, trimmed and finely sliced
410 g tin butterbeans in water, drained and rinsed
2 tsp French Dijon mustard
1 tsp runny honey
4 sprigs fresh mint, leaves picked, washed and chopped, plus extra to garnish
1. Preheat the grill to high. Use 1 tablespoon of the olive oil to grease the grill tray. Place the trout fillets on the tray, skin-side down, and scatter over the lemon zest. Season with black pepper and grill for 8-10 minutes, until cooked.
2. Meanwhile, bring a pan of water to the boil and add the runner beans and green beans. Cook for 5-6 minutes, drain and leave to cool slightly, then transfer to a bowl. Stir in the spring onions and drained butterbeans.
3. Whisk together the mustard, honey, mint, lemon juice and remaining 1 tablespoon olive oil. Season with black pepper and stir into the beans. Serve with the trout and a wedge of lemon, and garnish with mint leaves.
From an original Sainsbury idea here
A variety of recipe ideas are within this blog, but please note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.
All the best Jan