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.
Salad Niçoise with Trout & Lemon Vinaigrette
Dish up the South of France on your dinner table with our take on trout. Delicate, sustainably sourced fish – baked to peak juiciness – meets crunchy green beans, tender potatoes and a mustard-warmed lemony drizzle.
Prep in 10
High protein
7 plants
Low sat fat
Serving size
Ingredients
- 110g baby tomatoes
- 160g green beans
- 1 shallot
- 1 unwaxed lemon
- 20g capers (Water, Salt, Vinegar)
- 1 garlic clove
- 1 tsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 2 trout fillets (skin on) (Fish)
- 40g mixed salad leaves
- 2 tsp garlic, rosemary and thyme paste (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 6 baby potatoes
Nutritional Information
Calories: 577
Protein: 37g
Carbs: 37g
Fat: 31g
Ingredients
- 1 garlic clove (use half)
- 1 unwaxed lemon (use half)
- 40g mixed salad leaves (use half)
- 110g baby tomatoes (use half)
- 1 trout fillet (skin on) (Fish)
- 160g green beans (use half)
- 1 tsp Dijon mustard (use half) (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 20g capers (use half) (Water, Salt, Vinegar)
- 6 baby potatoes
- 2 tsp garlic, rosemary and thyme paste (use half) (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 1 shallot (use half)
Nutritional Information
Calories: 705
Protein: 41g
Carbs: 61g
Fat: 33g
Salad Niçoise with Trout & Lemon Vinaigrette
Dish up the South of France on your dinner table with our take on trout. Delicate, sustainably sourced fish – baked to peak juiciness – meets crunchy green beans, tender potatoes and a mustard-warmed lemony drizzle.
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Cooking Instructions
- Preheat the oven to 200C / fan 180C / gas mark 6. Bring a saucepan filled with lightly salted hot water to a boil. Quarter the potatoes then add to the saucepan. Simmer for 15-18 mins, until soft. Trim the green beans and add to the pan for the final 2-3 mins of cooking, then drain altogether.
- Meanwhile, finely chop or crush the garlic. Strip the thyme leaves from the stalks. Zest half the lemon. Thinly slice the radishes.
- Season the trout with black pepper and place on a foil-lined baking tray. Coat the fish with the zest, capers, thyme, garlic, juice from half the lemon and 1 tsp oil. Wrap the foil around the fish and bake for 12-15 mins, until cooked through.
- Make the vinaigrette; mix the mustard (to taste), remaining lemon juice (to taste) and 1 tbsp olive oil in a small bowl. Season with black pepper then mix, until combined.
- Serve the mixed salad on a plate with the potatoes, green beans and radishes. Top with the trout and drizzle over the vinaigrette.
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