Roasted British Trout Fillets with Radishes and Peas

Ingredients

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

Method

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.

Credit:  www.loveradish.co.uk