New research from Sainsbury's and Future Foundation has found children are eating less fish than they used to. Get it back on the table in your household with this tummy-rumbling trout dish with a twist.
Serves 2
You will need:
2 trout fillets, cleaned
½ teaspoon garlic salt
½ small piece of grated ginger
1 tbsp lemon juice
100ml natural yoghurt
½ tbsp ground coriander
½ tablespoon ground cumin
1 teaspoon allspice
1 teaspoon garam masala
Pinch of cayenne
Generous pinch of freshly ground black pepper
Lemon wedges
What to do:
1. Combine all the ingredients apart from the trout and lemon in a large bowl
2. Score each side of the trout fillet and coat in the marinade, rubbing in to make sure it enters the scores
3. Cover the bowl and leave the trout to marinate in the fridge for 2-3 hours
4. Bake in the oven at 220°c Gas 7 for 15 to 20 mins, or until the flesh is tender
5. Serve with lemon wedges and a simple chopped onion and tomato salad and a drizzle of plain yoghurt
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