Meal Planner

Erica trout


A delicious fish dish that's full of flavour.

Preparation time: 10 minutes

Cooking time: 30 minutes


Serves: 3 people

  • 1 - 100ml Ice Pop Moulds
  • 100 ml Creme Fraiche
  • 1 handfull Green Beans
    to serve
  • 1 - Lemon
  • 1 tbsp Olive Oil
    for greasing and drizzling
  • 1 pinch Pepper
  • 1 pinch Salt
  • 1 handfull SuperValu Fresh Chives
  • 1 handfull SuperValu Fresh Dill
  • 1 handfull SuperValu Fresh Flat-Leaf Parsley
  • 1 bunch SuperValu Fresh Parsley
    or dill or chives
  • 2 - SuperValu Gherkins
  • 2 - Whole Trout
    500g each, gutted
For The Potato Salad
  • 500 g SuperValu Baby Potatoes


  1. Preheat the oven to 200°C/gas mark 6.
  2. Oil a baking tray and put the whole fish on it. Stuff the cavity of each fish with the lemon slices and fresh herbs and season well, then drizzle over a little olive oil. Cook in the oven for 20 to 25 minutes, depending on the size of the fish.
  3. Meanwhile, steam or boil the baby potatoes until a sharp knife pierces the potatoes easily. Drain and allow to cool a little, then tumble into a large bowl. Gently fold in the crème fraîche, gherkins, fresh herbs, salt and a generous amount of black pepper, trying not to break up the potatoes.
  4. Serve the fish with the warm baby potato salad and green beans on the side.

Be the first to add a review.

Shopping List

99 View