The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Cranberry-glazed Trout with Sprout Colcannon
All the colours and flavours of the festive season – the Mindful Chef way. You'll glaze responsibly-sourced, trout with our glossy cranberry sauce. Sizzle red cabbage with honey. Then, serve with vibrant roasted carrots and a comforting, sprout-studded colcannon.
High protein
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 45g cranberry relish (Cranberries, Date Syrup, Sliced Cranberries, Water, Cornflour)
- 25g honey
- 1 unwaxed lemon
- 1 handful of fresh flat-leaf parsley
- 6 brussels sprouts
- 2 large potatoes
- 3 carrot
- 2 spring onion
- 2 trout fillets (skin on) (Fish)
- 1 red cabbage
Nutritional Information
Calories: 635
Protein: 36g
Carbs: 83g
Fat: 18g
Ingredients
- 1 trout fillet (skin on) (Fish)
- 1 red cabbage (use half)
- 6 brussels sprouts
- 1 handful of fresh flat-leaf parsley (use half)
- 25g honey (use half)
- 45g cranberry relish (use half) (Cranberries, Date Syrup, Sliced Cranberries, Water, Cornflour)
- 3 carrot
- 2 spring onion
- 2 large potatoes
- 1 unwaxed lemon (use half)
Nutritional Information
Calories: 939
Protein: 44g
Carbs: 141g
Fat: 23g
Cranberry-glazed Trout with Sprout Colcannon
All the colours and flavours of the festive season – the Mindful Chef way. You'll glaze responsibly-sourced, trout with our glossy cranberry sauce. Sizzle red cabbage with honey. Then, serve with vibrant roasted carrots and a comforting, sprout-studded colcannon.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 200C
- Line a baking tray with parchment paper
- Bring a medium saucepan filled with salted water to a boil
- Pull out a medium frying pan, a lid, a peeler, a measuring jug, a sieve, a grater & a masher
Simmer the cabbage
- Trim and finely slice the cabbage
- Heat the medium frying pan on medium heat ( we used the 25cm HexClad Hybrid Pan). Once hot, add the cabbage, 250ml hot water (125ml for 1 person) and a generous pinch of salt. Cover with a lid and simmer for 20 mins, until soft
Roast & boil
- Meanwhile, cut the carrots into 1cm batons (peel optional)
- Place onto the lined baking tray and toss with 1/2 tsp oil and a pinch of salt and pepper. Roast for 10 mins / air fryer 8 mins
- Dice the potatoes into 2cm chunks (peel optional). Add to the saucepan of boiling water and boil for 18-20 mins, until soft
- Thinly slice the sprouts, and add them to the saucepan for the final 1-2 mins of cooking. Drain together and return to the pan
Finish the cabbage
- Finely chop the parsley. Zest and halve the lemon
- When ready, remove the lid from the cabbage and simmer for another 5 mins, until the liquid has reduced. Stir in the honey and one-third of the cranberry relish. Cook for another 2 mins
- Stir in the parsley, a squeeze of lemon juice and a pinch of salt and pepper. Set aside and cover to keep warm
Trout time
- After 10 mins of roasting / air fryer 8 mins, remove the tray from the oven. Add the trout to one side of the tray, skin-side down, and drizzle with 1/2 tsp oil
- Roast for a final 20 mins / air fryer 17 mins, coating the trout with the remaining cranberry relish in the final 5 mins of cooing time
Make the colcannon & plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Mash the potatoes and sprouts with a pinch of salt and pepper, until smooth
- Thinly slice the spring onions and stir into the mash, along with the zest and a squeeze of lemon juice (or to taste)
- Share the trout between plates, with the colcannon, carrot and cabbage alongside. Garnish with the remaining lemon, cut into wedges
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.