Baked trout with gnocchi & Dijon cream
Serves 2
Easy
Prep:
Cook:
Make this speedy, creamy fish dish with trout instead of salmon – it's a more sustainable option than salmon and is usually a little cheaper, too
Skip to ingredients
Units:
- 200ml double cream
- 100ml milk
- ½ lemon
- small handful of chives
- 1 tbsp Dijon mustard
- 200g gnocchi
- 2 large handfuls of spinach
- 2 trout fillets
- 5g parmesan
Nutrition: Per serving
- kcal892
- fat64g
- saturates37g
- carbs43g
- sugars5g
- fibre3g
- protein35g
- salt2.1g
Method
step 1
Heat the oven to 200C/fan 180C/gas 6 or air fryer to 180C. Tip the cream and milk in a jug, finely grate the lemon zest over, snip in the chives, then stir in the mustard and some seasoning.
step 2
Tip the gnocchi and spinach into a baking dish, pour over the Dijon cream. Nestle in the trout fillets. Finely grate over the parmesan. Bake for 15-20 mins until the fish is cooked and the gnocchi is crisp on the top, but fluffy underneath.
