Serves: 4

Prep: 10 minutes

Cooking: 15 minutes

  • 4 British trout fillets
  • 4 tbsp extra-virgin olive oil
  • Salt and black pepper
  • 3 tbsp unsalted butter
  • 500g radishes
  • 350g frozen peas
  • 2 tbsp drained capers
  • 1 tbsp white miso
  • 1 tsp Dijon mustard
  • 1 tbsp dill, chopped


Heat the oven to 220°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.



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