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.
Trout niçoise with sundried tomatoes & lemon
Trout niçoise with sundried tomatoes & lemon
Prep in 10
High protein
New
Low sat fat
Serving size
Ingredients
- 900g baby white potatoes
- 2 trout fillets (skin off) (Fish)
- 40g sundried tomatoes (Sun dried tomatoes, Sunflower oil, Wine vinegar, Salt, Capers, Garlic, Oregano, Chilli pepper, Parsley, Antioxidant: Ascorbic acid, Acidity regulator: citric acid)
- 1 handful of fresh chives
- 1 little gem lettuce
- 30g pitted black olives (Olives, Water, Red Wine Vinegar, Sea Salt, Grape Must)
- 2 tbsp Belazu sundried tomato paste (sunflower oil 45.0%, sundried tomatoes (contain salt, traces of citric acid and ascorbic acid) 39.0%, water 16.0%)
- 2 garlic clove
- 80g green beans
- 1 unwaxed lemon
Nutritional Information
Calories: 495
Protein: 36g
Carbs: 41g
Fat: 20g
Ingredients
- 1 garlic clove
- 1 tbsp Belazu sundried tomato paste (sunflower oil 45.0%, sundried tomatoes (contain salt, traces of citric acid and ascorbic acid) 39.0%, water 16.0%)
- 1 handful of fresh chives (use half)
- 1 little gem lettuce (use half)
- 45g green beans
- 1 trout fillet (skin off) (Fish)
- 20g sundried tomatoes (Sun dried tomatoes, Sunflower oil, Wine vinegar, Salt, Capers, Garlic, Oregano, Chilli pepper, Parsley, Antioxidant: Ascorbic acid, Acidity regulator: citric acid)
- 15g pitted black olives (Olives, Water, Red Wine Vinegar, Sea Salt, Grape Must)
- 150g baby white potatoes
- 1 unwaxed lemon (use half)
Nutritional Information
Calories: 516
Protein: 36g
Carbs: 41g
Fat: 23g
Trout niçoise with sundried tomatoes & lemon
Trout niçoise with sundried tomatoes & lemon
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
- Preheat the oven to 220C / fan 200C / gas mark 7 and boil a kettle. Fill a medium-sized saucepan with 800ml boiling water and bring to a boil. Trim and halve the beans then place into the saucepan, boil for 2-3 mins then remove carefully using tongs. Run under cold water to cool down, drain and set aside.
- Cut the baby potatoes into quarters, add to the same boiling water used for the green beans, boil for 12-15 mins, until cooked through then drain and set aside.
- Peel and finely chop or crush the garlic. Cut the lemon into quarters. Place both trout fillets into a large oven proof dish, season the trout with sea salt and black pepper, drizzle with 1 tsp oil, chopped garlic and the juice from just 1 lemon wedge, mix well. Bake for 14 mins, or until cooked through.
- Meanwhile, halve the olives. Finely chop the chives and the sundried tomatoes. Thinly slice the gem lettuce.
- To make the sun-dried tomato dressing; in a small bowl place the sundried tomato paste, 1 tsp oil, juice from 1 lemon wedge, olives, sundried tomatoes and just half the chives.
- Once the trout fillets are cooked, remove and set aside. Add the cooked potatoes and green beans to the hot oven proof dish used for the trout, mix to coat the potatoes in garlic oil. Add the sun-dried tomato dressing, stir through the potatoes. Lightly season with sea salt and black pepper.
- Divide the gem lettuce between plates, top with the sun-dried tomato, potato & green bean mix. Place a trout fillet over the top. Garnish with remaining chives and lemon wedge.
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.