Serves 2

  • 2 x 130g trout fillets
  • 2 cups of rice
  • 2 large carrots
  • 6 spring onions
  • Sprinkle of sesame seeds
  • 1 lime, cut into quarters
  • Sprig of coriander or parsley
  • Salad bits of your choice

Honey Glaze

  • 1 tbsp of runny honey
  • 1 tbsp soy sauce
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • Drizzle of olive oil


  • Start by making the glaze with the runny honey, soy sauce, ginger and garlic paste and a drizzle of olive oil.
  • Mix well with a small whisk.
  • Cut each fillet of trout into 5-6 bite sized pieces and carefully coat in the glaze.
  • Transfer to an oven proof dish and pop in a moderate to high oven for 7-8 mins until the trout is cooked and the glaze is sticky.
  • Retain any leftover glaze to serve on the side.
  • In the meantime, get your rice on… enough for two, following the instructions on the pack.
  • While that’s cooking, prep a few salad bits… some raw, thinly peeled carrot and a spring onion, finely sliced.
  • Drain the rice, divide between two bowls, add in the trout, sprinkle with mixed sesame seeds and add in the salad bits!
  • Finish with a few slices of lime and some coriander or parsley.
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