Grilled trout with dill & mustard sauce

• rainbow trout fillets↗2

  boneless, skin-on

• Dijon mustard↗1 tbsp tbsp
• lemon↗½

  juiced

• honey↗2 tsp tsp
• sunflower oil↗2 tbsp tbsp

  plus 1 tsp

• dill↗small bunch of

  finely chopped

• spring onions↗2

  finely sliced

• capers↗2 tsp tsp

  rinsed and drained

• pouch of pre-cooked grains, we used quinoa250g g
• watercress↗120g g

Step-by-step instructions

1. 1

   Heat the grill to high. Pat the trout dry using kitchen paper and put skin-side down on a baking tray. Sprinkle over a large pinch of fine sea salt and grill for 6-10 mins, depending on thickness, until crisp on top and cooked through.

2. 2

   Meanwhile, put the mustard, lemon juice, honey, 2 tbsp of the oil and most of the dill in a lidded jar and shake well to combine. Season well. Will keep for up to two days.

3. 3

   Heat the remaining oil in a large non-stick pan over a medium-high heat. Add the spring onions and capers and sizzle for 1-2 mins until slightly coloured. Mix in the grains, cook for 2 mins until heated through and season to taste. Serve alongside the trout with the watercress and remaining dill scattered over.