Baked trout with fennel, radish & rocket salad
A stylish fish supper that's light, fresh and packed full of omega-3, folic acid and vitamin C
Buttered sweetcorn & squash
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6, as a side dish
Skip to ingredients
- 50g butter
- 1kg squashcut into cubes
- 4 sweetcornkernels sliced off
- bunch spring onionssliced
- small bunch parsleychopped
Nutrition: per serving
- kcal191
- fat8g
- saturates4g
- carbs26g
- sugars10g
- fibre4g
- protein5g
- salt0.13glow
Method
step 1
Melt butter in a frying pan. Sizzle squash gently for 15 mins or until tender, stir in sweetcorn, season and cook for a further 2 mins. Remove from heat, stir in onions and parsley. Serve warm or allow to cool.
