Sunday dinner seems like an appropriate meal to start this blog with. Jonny and I spent the day in the rain in Bath not doing anything we had planned to do, so coming home to Dorchester with a huge piece of trout and a sunny break in the clouds was a lovely turn to the evening. Jonny’s been doing push ups and I’ve been waiting patiently by the fridge ever since…

The things I love about cooking trout: It’s so easy. It’s oh so tasty. It’s good for you (omega 3s and protein, yeah!) And it’s cheap. The 365g filet put us back £3.60. That’s easily enough for three people, but Jonny is buffing up (pushups, etc.) so he had extra. And along side roasted sweet potatoes (2 for 50p) and some broccoli (400g for 64p) we’re comfortably under £5. (I don’t count mustard because the amount you use is probably a fraction of a penny.)

This isn’t really a recipe, so without further ado…

1. Preheat oven to 180°C. Roast sweet potatoes in skin till soft and bubbly, about 35 mins.
2. Preheat grill to med-high with rack about 6″ from heating element. Rinse trout fillet and place it on a baking sheet, skin side down, and pat dry. Spread with thin layer of whole grain mustard over the fish, grill 10 mins until nice and tender.
3. Cook broccoli until nice and tender, just the way you like it.*

*Tonight Jonny and I continued our efforts in finding a compromise over perfectly cooked broccoli. I prefer mine grilled because it keeps its sweetness. But tonight we went for steamed, and I like mine on the firm side; he likes his… “more done”. We’ll get there…

Voila! The finished product...

...finished.

Advertisements