Trout & Butter Bean Cassoulet with Roasted Root Veg & Dill

Serving size

1 person 2 people 4 people

Ingredients

200ml cashew cream (Nuts)

(water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
8 tsp garlic, rosemary and thyme paste

(Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
4 x trout fillets (skin on) (Fish)
2 tbsp nutritional yeast

(Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
80g baby spinach
460g butter beans

(Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
2 garlic clove
1 handful of fresh dill
1 onion
10g vegetable stock powder

(Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
1 tbsp cornflour
1 parsnip
2 carrot

Allergens

Contains: Nuts, Fish

Nutritional Information

Typical values	per 100g	per portion
Energy	109Kcal	551Kcal
	458kJ	2307kJ
Fat	5.1g	26g
of which saturates	0.8g	4.1g
Carbohydrates	7g	36g
of which sugars	2.4g	12g
Protein	8.2g	41g
Salt	0.34g	1.7g
Fibre	2.9g	15g

Back

High protein 1/3 daily fibre 6 plants Low sat fat

Trout & Butter Bean Cassoulet with Roasted Root Veg & Dill

Prep time: 15 mins

Total time: 30 mins

Cuisine: French

Food group: Fish

Our fresh, responsibly-sourced trout is delicious in a warming cassoulet. You'll roast it until flaky, then dish up alongside with creamy butterbeans, vibrant carrots and sweet parsnips. Add plenty of garlic, rosemary, thyme and dill – for fresh herby flavour – then tuck in!

Cooking Instructions

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.

Before you start

Preheat the oven to 240C / fan 220C / gas mark 9
Line a baking tray with baking parchment
Boil a half-full kettle
Pull out a large frying pan, a measuring jug, a sieve & a peeler

Roast the veg & trout

Cut the carrots and parsnip into 1cm chunks (peel optional)
Place both onto one side of the lined baking tray and toss with 1 tsp oil, salt and pepper. Roast for 5 mins
After 5 mins, season the trout with salt, then place, skin-side up, onto the other side of the lined baking tray. Drizzle with 1 tsp oil and roast for 20 mins, until the fish is cooked through and the veg is softened

Prep & toast

Dissolve the cornflour in the jug with 50ml water. Add the stock and top up with with 200ml boiling water
Thinly slice the onion. Finely chop or crush the garlic. Finely chop the dill. Drain and rinse the beans. Rinse the spinach
Heat the large frying pan on medium heat. Once hot, add the nutritional yeast and toast for 2-3 mins, tossing regularly, until golden brown. Remove from the pan and set aside

Start the cassoulet

Reheat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the onion and cook for 6-8 mins, until the onion is soft. Season with salt and pepper
Add the fresh garlic and garlic herb paste and cook for a further minute

Simmer time

Add the beans and stock mixture to the frying pan and simmer for 5 mins, until the liquid is reduced by half
Add the cashew cream, and continue to simmer for 2-3 mins, until thickened
In the final minute, add the roasted veg, spinach and half the dill to the stew, then stir to wilt. Season to taste with salt and pepper

Plate up

Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
Serve the butter bean cassoulet into bowls, sprinkled with the nutritional yeast. Top with the roast trout and scatter with the remaining dill to finish