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Algerian veal stew with spinach and chickpeas

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Moroccan chicken tagine with preserved lemon and olives

1 hour

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Slow-grilled tomatoes and goats’-milk cheese with tagliatelle

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Steamed mixed marrows with cottage cheese and yoghurt topping

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Latin American Christmas turkey

2 hour

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Rolled leg of lamb with vegetable bake

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Chicken with quinoa

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One-pot poached trout

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One-pot poached trout

30 minutes

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One-pot poached trout

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 30 minutes

Ingredients

4 portions fresh ocean trout, about 500g
4 large potatoes, skinned and thinly sliced
2 bulbs fennel, trimmed and thinly sliced
1 cup home-made chicken broth or weak vegetable stock
Maldon sea salt and freshly ground black pepper, to serve

Method

1. Wash and dry the fish, season lightly, and set aside. In a medium pan with a lid, gently simmer the potatoes and fennel with the broth and lemon juice. Add a little seasoning.

2. Cook, covered, for about 20 minutes or until tender. Add the fish, cover tightly, and turn off the heat. Leave for 5 minutes, by which time the fish should be ready. Season to taste and serve with a lightly dressed green salad.

Per serving: 2715.9kJ, 30g protein, 8.7g fat, 35.8g carbs

Cook's tip:
The gentle cooking of the fish results in a good texture. Serve hot, at room temperature, or even cold on a very hot day.

Find more fish recipes here.