Griddled trout

Spices and herbs really bring out the flavours of the trout

Serves: 2
Preparation time: 35 minutes
Cooking time: 25 minutes



6 asparagus spears

1 bulb of fennel

½ tsp fennel seeds (finely ground)

Juice of 2 lemons

2 x 180g (6oz) Loch trout fillets

50ml (2floz) olive oil

1 tsp Dijon mustard

Pinch of ground cumin

1 tbsp finely chopped fresh chopped tarragon

Pinch of caster sugar

50g (2oz) Pecorino Romano

Salt and pepper


1. Prepare the vegetables for grilling. Snap the hard ends off the asparagus and peel the skin from halfway down to the bottom
. Prepare the fennel bulb by cutting off the green tops. Break off the hard outer layer then cut the bulb into 8 
wedges by cutting top to bottom through the root
. Bring a pan of lightly salted water to the boil and blanch the fennel for 3-4 minutes then add the asparagus and 
cook for 2 minutes, then drain and cool
. Place the asparagus and fennel in a bowl and add the fennel seeds, half of the lemon juice, salt and pepper and a 
little olive oil and toss to coat

2. Then either grill the vegetables on a heated grill plate until marked and charred or roast them in a hot oven 220°C/R7 for 10-12 

3. Prepare the fillets by brushing the skin side with olive oil, sprinkle with salt and then place under a hot grill until the skin 
starts to crisp and blacken (around 5-6 minutes). Make a light dressing by adding the sugar to the remaining lemon juice and dissolving, then add the mustard and olive oil 
slowly whisking together to make a slightly thick dressing, add the ground cumin and season well.

4. Toss together the vegetables with the dressing and the tarragon. Lay this on a plate and place the fish on top. Lightly grate pecorino over the dish.

Tip: You can also cut the fish into pieces and toss with the vegetables to make a rustic salad

Recipe and image courtesy of fish restaurateur Mitch Tonks and Sainsbury’s

Sainsbury’s is inspiring the nation to enjoy more fish this summer with #SwitchtheFish. Until 30 June customers will be encouraged to widen their repertoire by being offered a free portion of a ‘lesser known’ fish from when they ask for one of the ‘Big 5’ fish – salmon, tuna, haddock, cod or prawns – from one of the 400 fish counters in their supermarkets. They will be offered a portion of one of four alternative fish for free – sea bass, coley, hake or loch trout. Ask in store for details.

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