New potatoes with lemon & chive butter
Liven up your dinner party with these fresh tasting lemony new potatoes
Grilled sea trout, prosciutto, samphire & lentils
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 2 sea troutfillets
- 2 slices prosciutto
For the lentils
- 2 tbsp olive oilplus extra for drizzling
- 250g pack cooked puy lentils
- 3 tbsp small capers
- 100g samphire
- ½ lemonjuiced, plus 2 lemon wedges to serve
- Greek yogurtto serve
Nutrition: per serving
- kcal561
- fat25g
- saturates5g
- carbs26g
- sugars1g
- fibre10g
- protein52g
- salt4.4g
Method
step 1
Heat the grill to medium. Wrap each fillet of fish in a slice of prosciutto and drizzle with a little olive oil. Place on a baking tray and grill for 6-8 mins, turning once, until the prosciutto is crisp and the fish is just cooked through.
step 2
While the fish is cooking, tip the lentils, capers, samphire and olive oil into a small saucepan and gently heat through, adding the lemon juice and seasoning to taste. Serve the fish with the lentils, lemon wedges, a dollop of yogurt and a drizzle of olive oil.
