Grilled Trout with Almonds and Green Beans

• 4skin-on trout fillets, about 150 g each, 600 g total
• 1 tbspolive oil
• fine salt
• black pepper
• 20gbutter
• 2 tbspolive oil
• 50gflaked almonds
• 30 mllemon juice
• 15 gparsley leaves, torn
• 1 tbspcapers, rinsed
• Finely grated lemon zest (2 g)
• 600gnew potatoes, halved
• 300ggreen beans, trimmed

Method

1. 1Put the potatoes in a pan of cold salted water, bring to the boil and cook for 15 minutes until tender. Add the green beans for the last 4 minutes, then drain.
2. 2Heat the grill to high. Pat the trout dry, rub the skin with the tablespoon of olive oil and season both sides. Lay skin-side up on a metal tray lined with foil and grill about 10cm from the heat for 6 to 8 minutes until the skin blisters and the flesh is opaque and flakes at the thickest part. There is no need to turn it.
3. 3While the fish grills, melt the butter with the 2 tablespoons of olive oil in a small frying pan over a medium heat. Add the almonds and cook for 2 to 3 minutes, shaking the pan, until golden. Nuts go from golden to burnt in seconds, so take the pan off as soon as they colour.
4. 4Off the heat, add the 2 g lemon zest, 30 ml lemon juice, torn parsley and capers to the almonds; it will sizzle and spit. Season with pepper.
5. 5Put the trout on plates with the beans and potatoes and spoon the almond dressing over the fish and beans.

Per serving

kcal

523

protein

36.7g

fibre

6.5g

carbs

33g

fat

28.9g