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Preparation Method

Prep potatoes, halved asparagus spears, woody ends trimmed vegetable bouillon powder made up to 225ml with water green beans, trimmed 2 slices lemon finely chopped mint chopped dill STEP 1 Put the new potatoes on to simmer in a pan of boiling water until tender. Cut the asparagus in half to shorten the spears and slice the ends without the tips. Tip the bouillon into a wide non-stick pan. Add the asparagus and beans, then cover and cook for 5 mins. STEP 2 Add the peas to the pan, then top with the trout and lemon slices. Cover again and cook for 5 mins more until the fish flakes really easily, but is still juicy. STEP 3 Meanwhile, mix the yogurt with the vinegar, mustard powder, mint and dill. Stir in 2-3 tbsp of the fish cooking juices. Put the veg and any remaining pan juices in bowls, top with the fish and herb dressing, then serve with the potatoes. source: bbcgoodfood.com