This easy fish dish is ready in 30 minutes and includes everything we love about July - trout, broad beans and peas, plus lush, ruby-red tomatoes.


  • For the tomato sauce

  • 1 small onion, finely chopped

  • 3 cloves garlic, finely chopped

  • 750g peeled Italian tomatoes, chopped

  • Parsley, bay leaves and celery leaves tied in a bundle

  • Olive oil

  • 4 fillets of trout

  • 50g fresh peas

  • 50g broad beans, peeled

  • 50g cooked asparagus

  • 6 leaves of iceberg lettuce shredded

  • 1 shallot, finely diced

  • 100ml double cream

  • 3 mint leaves

  • Lemon juice

  • Olive oil

  • Pinch butter

  • Salt and pepper


  • 1.

    First make the tomato sauce by lightly cooking the garlic and onions in olive oil for about 2 minutes. Add the tomatoes and herbs and cook until thick - about 20-25 minutes. Remove the herb bundle and push the sauce through a coarse sieve and season with salt and pepper.

  • 2.

    Remove the pin bones from the trout fillets using a pair of tweezers. Place on a non-stick grill tray with dash olive oil and salt and pepper. Grill under a hot grill for 2 minutes, re-season and squeeze over lemon juice. Meanwhile, gently cook the shallots and lettuce with the butter until wilted.

  • 3.

    Add the cream and peas and cook until thick and creamy. Shred the mint and add, season with salt, pepper and lemon juice.

  • 4.

    To serve, place a good spoon of the peas on a plate with the trout on top and drizzle round the tomato sauce.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 369kj
  • Fat Total 25g
  • Saturated Fat 8g
  • Protein 20g
  • Carbohydrate 18g
  • Sugar 9g
  • Sodium 906mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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