Trout pout with a herby crust and steamed greens

Trout pout with a herby crust and steamed greens

This recipe came about by accident, trying to follow another recipe but not quite having all the right ingredients. By making some last-minute store cupboard substitutes we came up with this herby crust for trout. It’s in the no-carb section but diabetics be aware there are a tiny amount of breadcrumbs, however this minimal portion (less than 10g/1 CP) should be covered by your background insulin.

Ingredients (Serves 2)

  • 2 trout fillets
  • Handful of cashew nuts, lightly toasted
  • Handful of mint, chopped
  • Small handful of thyme, stripped from stalks
  • 1 clove of garlic, crushed or finely chopped
  • Lemon juice and zest of half a lemon
  • Small glug of olive oil
  • Salt and Black pepper
  • 1/2 a slice of bread grated into breadcrumbs
  • Chilli (optional)


  • Steamed broccoli, asparagus and peas
  • 2 tablespoons of Sour cream and a generous squeeze of lemon


  1. Preheat the oven to 190 / 170 (fan) / Gas mark 5 and start to prepare the herby crust by pounding the toasted cashews in a pestle and mortar until fine but with a few large chunks.
  2. Add to a bowl with the mint, garlic, thyme, juice and zest of half a lemon, breadcrumbs olive oil and chilli. Mix together and season with salt and pepper.
  3. Lay the trout filets skin side down in a baking tray lined with foil – use enough foil to make a parcel covering the fillets.
  4. Coat the top of the fillets with the herby crust, cover with foil and bake for 20 minutes.
  5. Meanwhile, steam the broccoli and asparagus for 3-4 minutes then add the peas and steam for a further 5 minutes.
  6. Mix the soured cream with the juice of half a lemon.
  7. Serve the trout with a dollop of soured cream and the steamed greens.

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