Steamed trout with mint & dill dressing

• new potatoes↗120g g

  halved

• pack asparagus spears↗170g g

  woody ends trimmed

• vegetable bouillon powder↗1 ½ tsp tsp

  made up to 225ml with water

• fine green beans↗80g g

  trimmed

• frozen peas↗80g g
• skinless trout↗2

  fillets

• slices lemon↗2
• bio yogurt↗4 tbsp tbsp
• cider vinegar↗1 tsp tsp
• English mustard powder↗¼ tsp tsp
• finely chopped mint1 tsp tsp
• chopped dill2 tsp tsp

Step-by-step instructions

1. 1

   Put the new potatoes on to simmer in a pan of boiling water until tender. Cut the asparagus in half to shorten the spears and slice the ends without the tips. Tip the bouillon into a wide non-stick pan. Add the asparagus and beans, then cover and cook for 5 mins.

2. 2

   Add the peas to the pan, then top with the trout and lemon slices. Cover again and cook for 5 mins more until the fish flakes really easily, but is still juicy.

3. 3

   Meanwhile, mix the yogurt with the vinegar, mustard powder, mint and dill. Stir in 2-3 tbsp of the fish cooking juices. Put the veg and any remaining pan juices in bowls, top with the fish and herb dressing, then serve with the potatoes.