Method
Heat the oven to 220Β°C.
- On a baking tray, brush the trout with 2 tbsp oil, season lightly with salt and pepper and arrange skin-side up.
- Roast until the fish is just opaque throughout, 8-10 minutes.
- Meanwhile, in a large frying pan, melt 1 tbsp of butter in the remaining 2 tbsp oil over a medium-high heat.
- Add the radishes and season with salt and pepper.
- Stir occasionally, until golden and slightly softened, about 8 minutes.
- Add 2 tbsp of water, the peas, capers, miso and mustard.
- Cook, stirring to dissolve the miso and mustard, until peas are tender, 2-3 minutes.
- Add the remaining 2 tbsp butter and simmer until a light sauce forms, about 2 minutes.
- Season with salt and pepper and stir in the dill.
- Divide the vegetables among plates or shallow bowls and top with the trout.
- Spoon the miso sauce on top and serve.
Credit:Β www.loveradish.co.uk