This is a beautiful, mild dinner, that includes honey- and soy-dressed peanut trout alongside a crunchy smashed cucumber and radish salad. With cannellini beans additionally tossed via the salad, you’ll be exhausting pressed to note that that is additionally a low-carb meal.
Soy and peanut trout with smashed cucumber, radishes and beans
Salting the cucumber helps to do away with the surplus water, and improves the feel no finish.
Prep 15 min
Cook dinner 20 min
Serves 2
2 trout fillets
30g peanuts, roughly chopped
30ml soy sauce
25g tsp honey
1 giant cucumber, minimize into 1⅓cm-thick rounds
1 tsp sea salt flakes
15ml sesame oil
Juice of 1 lime (30ml)
½ tsp chilli flakes
Salt
150g radishes, trimmed and quartered
400g tin cannellini beans, drained
Warmth the oven to 180C (160C fan)/350F/fuel 4. Put the trout fillets in a small, lined baking dish, ideally one sufficiently small to carry them pretty snugly. Combine the peanuts, half the soy sauce and 10g of the honey, stir to dissolve the honey, then pour over the trout, ensuring the peanuts are evenly scattered excessive. Bake for 16-20 minutes, relying on how flippantly finished you want your fish, or whether or not you favor it cooked right through.
In the meantime, smash the cucumber rounds on a chopping board; I do that with one finish of a rolling pin, holding the cucumber slice upright like a wheel; alternatively, put the slices in a plastic bag and smash them with the pin. Switch the slices to a big bowl, scatter with the ocean salt flakes and go away to steep for quarter-hour.
In the meantime, in a small bowl, combine the remaining 15ml every of soy sauce and honey with the sesame oil, lime juice and chilli flakes, then season with salt to style. Drain the smashed cucumber nicely, return it to the bowl, then add the radishes and beans, and stir via the dressing.
Serve the trout scorching with the salad alongside.