Trout, Potatoes & Greens with Mustard Dill Sauce
Full Recipe: https://www.goodchefbadchef.com.au/recipes/trout-potatoes-and-greens-with-mustard-dill-sauce
Ingredients:
1kg baby potatoes, halved
4 trout fillets (skin-on or skinless, depending on preference) OR one large piece
1 bunch broccolini, trimmed
1 bunch asparagus, trimmed
2 tbsp extra virgin olive oil
1 lemon, sliced into thin rounds
2 garlic cloves, minced
1 tsp dried thyme (or 2 tsp fresh thyme leaves)
Salt and freshly ground black pepper, to taste
For the Mustard Dill Sauce
2 tbsp Dijon mustard
1 tbsp wholegrain mustard
1 tbsp honey (or maple syrup)
2 tbsp extra virgin olive oil
1 tbsp lemon juice
2 tbsp fresh dill, finely chopped (plus extra for garnish)
Salt and pepper, to taste
Method:
Preheat your oven to 200°C (392°F) and line a large baking tray with baking paper or foil.
In a large bowl, toss the halved potatoes with 1 tablespoon of extra virgin olive oil, minced garlic, thyme, salt, and pepper. Spread them out in an even layer on the prepared baking tray. Roast the potatoes for 20–25 minutes, until they are just starting to turn golden and tender.
While the potatoes are roasting, drizzle the trout fillets, broccolini, and asparagus with the remaining tablespoon of olive oil. Season everything with a little salt and pepper. After the potatoes have roasted for 20-25 minutes, place the trout fillets (skin-side down if using) on the potatoes, along with the broccolini and asparagus. Arrange the lemon slices over the trout fillets and vegetables.
Return the tray to the oven and bake for another 10-12 minutes, or until the trout is cooked through and flakes easily with a fork, and the vegetables are tender.
While the tray bake is finishing in the oven, whisk together the Dijon mustard, wholegrain mustard, honey, olive oil, lemon juice, and chopped dill in a small bowl. Season with salt and pepper to taste. If you like a more runny consistency, add a splash of water or extra lemon juice.
Once the trout and veggies are done, remove the tray from the oven. Drizzle the mustard dill sauce over the trout and vegetables, and garnish with extra fresh dill.
Serve immediately, with the roasted potatoes on the side.
Tips:
Swap trout for salmon: This recipe works beautifully with salmon fillets if you prefer.
Extra greens: You can add more greens like zucchini or kale for variety.
Make ahead: The mustard dill sauce can be made in advance and stored in the fridge for up to 3 days.
FOLLOW US:
Website: https://www.goodchefbadchef.com.au/recipes
Facebook: https://www.facebook.com/goodchefbadcheftv
Instagram: https://www.instagram.com/goodchefbadchef/?hl=en
Tiktok: https://www.tiktok.com/@goodchefbadchef
MORE RECIPES LIKE THIS ONE:
Fish and Seafood: https://www.youtube.com/playlist?list=PLNADrP9iFVlcK-zma6pJGknP4bfLMP1RX
Tray Bake: https://www.youtube.com/playlist?list=PLNADrP9iFVle3jSrPLTvW8gl6IqlVmZr2
Come along on a mouthwatering journey with Mike, Jacq, Tim, and Jo as they take you on a culinary adventure like no other! Get ready to tantalize your taste buds with bold flavours and unexpected twists that will elevate your kitchen skills to new heights.
#recipe #recipes #recipevideo #recipeidea #recipeforyou #cooking #cookingchannel #cookingvideo #cookingshow #food #delicious #dinner #dinneridea #australia #trout #traybake #fish
Well, you know, I’m a Scottish girl, so you know that I love my potatoes or tatties, as we like to call them. So, let me show you these little babies. I love these ones because they’re small. That means they’re perfect for things like salads, but they’re also great roasted, and that’s what I’m going to do in my tray bait today. But, you know, the advantage of them being small. I’m always banging on about eating the skin. You get more skin when you have the little ones. Just saying. So, there’s more fiber, more nutrients, and they’re just a really cute little size. So, these are the ones I’m going to use today. So, I’m just going to start by having mine. If I could get you to mince up some garlic for me, Mike, that would be great. And it’s all going to go into the same tray bake. So, this is going to be with veggies, with trout, because we all need to be eating more fish. And um and it all goes in one pan. It’s super super easy. And this is a great way to get the family having more fish, too. I love the fact that you’re doing a fish tray, bish. And you’re right, it’s it’s important we eat more fish. Yeah. And I think people are worried about cooking fish, right? There’s some people who don’t know how to cook it. They’re worried they get it wrong or they’re worried about, you know, fishy smell or whatever. A tray bake is your great introduction to cooking fish because honestly, you really can’t go too wrong. It doesn’t take long. This is the other advantage. And potatoes are just such a great way of adding so many different nutrients into this. You know, when I was growing up, my mom had a veggie garden and that was our job. We used to have to go out into the garden and pick the pick the potatoes. Oh, did you? For the dinner and the night. So, yeah, it’s completely unprocessed food. So, what I’m going to do here, you can go ahead and pop the garlic straight in there. I’m going to drizzle over some extra virgin olive oil. I’m going to add some fresh thyme or dried thyme will work just as well. Pick and chop. Oh, don’t worry about chopping. Just pick off the rough stocks. I’m going to add a good pinch of salt and some black pepper. So, we’re going to roast our potatoes first in a hot oven about 180 for 20 25 minutes before we add the other ingredients just because the potatoes take a little bit longer. Okay. So, give it all a sugar. Give it a shugle. Give it a shugle. Did I use a Scottish word? You know, I’ve lived in Australia 25 years now, and every now and again, there’s still a little Scottish word that sticks out to me. You give the girl her tatties and all of a sudden she’s back in Scotland. I sure am. Okay, this is going in the oven. So, our potatoes are looking nice and crispy and golden. So, now we can add our other veg. So, go for it, Mike. Throw in the straight. Just using broccolini and asparagus. Yeah, just straight. Sure. Spread it out. All I’m going to do is add a little more extra-virgin olive oil drizzling over the veggies and season again with some salt and pepper. And you know, you could add I love Brussels sprouts, so often I throw Brussels sprouts in here. You could certainly add some kale, um any other veggies. Yeah, carrots, capsicums, whatever you like could go in here. Little bit more salt. I’m also going to just salt my trout fillets. And actually, Mike, I could get you to just slice me a lemon, please. Of course. So, nice and nice slices cuz that’s going to go on the top. Big thin. Oh, quite thick. Yeah, that looks perfect. So, bit more black pepper on both my veggies and the fish. And then all we do is layer our fish. If you want to do this separately, you can. I’m just going to layer the fish directly onto the top and finish with my slices of lemon. I love the ease of this dish. Yeah. Beautiful. And some classic flavors going on here. Yeah. You know, and I think one of the other things I like about this is it makes the veggies a really integral part of the dish. It’s just, you know, all in the pan and it’s all part and parcel of the dish. Okay. So, this is going to go back into the oven for another 15 or 20 minutes and then we’ll be good to serve. [Applause] [Music] [Applause] Doesn’t get much healthier than that, Mike. Oh, it’s gorgeous, Joe. And such an easy way to do the trout. So, basically, I like my veggies still to be a little bit crunchy. If you want your veggies to be better cooked, you can put the veggies in for a little longer, but you don’t want to overcook that fish. Said to I can’t wait for this one. I’m I’m eating this off camera. So, I’m trying to get it out. There we go. Beautiful. So, just layer it out. Load up your beautifully roasted potatoes to one side. The roast potatoes are going to have that little hint of lemon now. The garlic, the fish, and you’ve got some gorgeous flavorsome oil at the bottom there. I’m just making sure that’s nicely all over my veggies. Beautiful. And then you’ve made this beautiful little dressing on the side as well. Yeah. So, all we did there was whip up some lemon juice. You did some lovely chopped fresh dill for me and the whole grain mustard, some salt and pepper and olive oil. And that’s it. So, you can just serve that on the side or give a little pour over the fish. Let’s have a taste, Mike. Please. Thank you. Thank you. Thank you. So, I’ll have some of the lovely cuz I just think I don’t know potatoes with fish. Yeah. Oh, yeah. It’s a great match. And I I’m a huge lover of roast potatoes with skin on. I think it’s such a good thing. And I tell you what, this little sauce, we were talking before, weren’t we about how good honey and mustard are together and so many things. This is such a simple little sauce. I often think this is actually a very very simple meal, but you add a we sauce to it and it elevates the whole dish. Oh, the sauce elevates everything. This is top notch. Gorgeous. I’m getting a mic thumbs up. Try it at home. [Music]