Pistachio-crusted trout with asparagus
Trout fillets under a lemony pistachio crust with roasted asparagus and new potatoes.
Saffron fish stew with fennel & orange
A pale gold winter stew of white fish, mussels, fennel and orange peel with garlic toasts.
Ingredients
Servings 4
Quantities scaled from the original (4 servings).
Tick ingredients off as you gather them.
Method
- Step 1
Soften fennel and leek in the oil; add garlic, saffron and zest.
- Step 2
Add wine, tomatoes and stock; simmer 15 minutes.
- Step 3
Add fish for 4 minutes, then mussels, covered, 4 more until open.
- Step 4
Parsley over; garlic toasts alongside.
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Nutrition per serving
| Calories | 420 kcal |
|---|---|
| Protein | 38g |
| Carbohydrates | 28g |
| – of which sugars | 10g |
| Fibre | 6g |
| Fat | 15g |
| – of which saturates | 2.5g |
| – of which omega-3 | 0.8g |
| Calcium | 130mg |
| Iron | 4.6mg |
| Salt | 1.2g |
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