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.
Serving size
Ingredients
Ingredients
- 4 x trout fillets (skin on) (Fish)
- 12 baby potatoes
- 1 onion
- 200g baby tomatoes
-
2 tbsp balsamic vinegar (Sulphites)(wine vinegar (75%), concentrated grape must (25%))
- 25g honey
- 2 little gem lettuce
- 160g green beans
-
30g Pitted Kalamata Olives(Kalamata Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
Allergens
Contains:
Fish, Sulphites
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 91Kcal | 483Kcal |
| 380kJ | 2021kJ | |
| Fat | 4.0g | 21g |
| of which saturates | 0.6g | 3.3g |
| Carbohydrates | 7g | 37g |
| of which sugars | 2.5g | 13g |
| Protein | 6.5g | 35g |
| Salt | 0.1g | 0.51g |
| Fibre | 1.2g | 6.3g |
High protein
5 plants
Low sat fat
Trout Niçoise with Honey Balsamic Dressing
Say bonjour to flavours straight from the South of France: plump olives, crunch lettuce and green beans. We’ve paired them with responsibly-sourced trout and soft baby potatoes in this fresh and satisfying salad.
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 220C / fan 200C / gas mark 7
- Line a large baking tray with parchment paper
- Bring a medium saucepan filled with lightly salted hot water to a boil
- Pull out a medium frying pan, a large bowl & a sieve
Bake the Trout
- Season the trout with salt, then place (skin-side down) onto the lined baking tray
- Drizzle with 2 tsp oil and bake for 20 mins, until cooked through
Make the dressing
- Trim and halve the green bean
- Halve the potatoes (quarter any that are large ones), then add to the saucepan. Boil for 13-16 mins, until soft
- In the final 4 mins, add the green beans, then drain together
Make the dressing
- Meanwhile, thinly slice the onion. Halve the tomatoes
- Add both to the large bowl with the balsamic vinegar, honey and 1 tbsp oil. Season with salt and pepper. Toss to combine, then set aside
Last bits & plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Halve the olives. Trim and thinly slice the lettuce. Flake the trout fillets (discarding the skin)
- Add the potatoes, green beans, olives, lettuce and trout to the dressing bowl. Season with salt and pepper. Toss to combine
- Share the salad between bowls
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