Two meals in one: a bright, enticing salad and a substantial fish dinnerAn easy dinner packed with colourful plants and leaves. You could make a batch of the salad by itself for lunchboxes, but the trout elevates it to a filling dinner for two. You can, of course, use your preferred fish: any thick fillets, such as cod, pollack or haddock, would work well here. And if you don’t have pumpkin seeds, substitute breadcrumbs or any type of nut. Continue reading...
Rukmini Iyer's recipe combines a baked trout with a beetroot, lentil, and pomegranate salad. The trout can be substituted with other fish such as cod, pollack, or haddock. The salad features roasted beetroot and onion, cumin, lentils, spinach, pomegranate seeds, walnuts, olive oil, and lemon juice. The trout is baked with mustard and pumpkin seeds. The dish serves two and takes about 45 minutes to prepare.
