4 x 130g trout or salmon fillets, skin off, pin-boned, from sustainable sources
2 cloves of garlic
500 g ripe cherry tomatoes
2 x 400g tins of cannellini beans
red wine vinegar
2 teaspoons Dijon mustard
4 heaped tablespoons plain yogourt
1 lemon
Preparation
Preheat the oven to 180°C/350°F/gas 4. Put a large shallow
casserole pan on a medium-high heat with a spritz of olive
oil, the spinach and most of the dill, stalks and all, reserving a
few fronds for garnish. Cook for 10 minutes, or until the excess
moisture has evaporated, stirring occasionally. Remove to a
board, finely chop and season to perfection with sea salt and
black pepper.
1
Lay out 2 sheets of overlapping filo on a clean work surface
with the short ends facing you. Spritz with olive oil, then put
the other 2 sheets on top and spritz again. Sit 2 trout fillets
facing each other in the middle at the bottom, so the thinner
ends of the fillets overlap, pile the spinach mixture on top in
an even layer, then sit the remaining fillets on top. Fold in the
sides of the filo, then roll it up into a parcel. Place on an oilspritzed baking tray, generously spritz with oil and cook for 30
minutes, or until golden and cooked through.
2
Meanwhile, wipe out the pan. Spritz it with oil, then peel, finely
chop and add the garlic. Halve and add the tomatoes, and
cook on a medium heat for 5 minutes, or until softened. Pour
in the beans, juice and all, and simmer for another 5 minutes,
or until thickened, then add ½ a tablespoon of red wine
vinegar and season to perfection.
3
Stir the Dijon through the yoghurt, and serve it all together,
with lemon wedges on the side and the reserved dill
scattered over the top.
main ingredients:
type of dish:
dinner
cuisine:
specific recipes:
Chef-recipe
season and occasion: Mothers-Day
dietary considerations:
Array
Type of meal:
dinner
