Serves 4

  • 2 British trout fillets
  • 350g spaghetti
  • 2 knobs of butter
  • 2 cloves garlic, crushed
  • 225g cream cheese
  • 1 tsp lemon zest
  • Salt and pepper
  • 100g baby spinach




  • Cook the spaghetti in boiling salted water according to packet instructions then drain, reserving a cupful of the cooking water.
  • Meanwhile heat a knob of butter in a frying pan and fry the trout fillets for about 3-4 minutes on each side until cooked through. Remove from the pan and set aside.
  • In the same frying pan heat another knob of butter and fry the garlic for a minute, then turn the heat down and add the cream cheese, lemon zest and plenty of seasoning to taste. Cook gently until you have a slightly thickened consistency.
  • Add the spinach, then tip in the spaghetti and add enough of the reserved cooking water to help the sauce coat the pasta well.
  • Remove the skin from the trout and flake over the spaghetti in the pan, allow to heat through briefly then divide between 4 bowls.
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