Shout out for British Trout this summer

Eat trout at least once a week as it’s classed as an oily fish which is packed with antioxidants and Omega 3 – essential for our heart, brain and immune system health

Summer is undoubtedly the best season for enjoying two of the nation’s favourite al fresco pastimes – picnics and barbecues. What could be nicer than enjoying light seasonal salads and food cooked on a grill outside in the sunshine? Adding some fresh British trout, that’s what!

Trout is the perfect fish for summer recipes as it has a delicate flavour that compliments salad ingredients well, plus it has an appetising pretty pink shade (that will match your glass of rosé!) and needs very little doing to it – ideal for warm lazy days when you want something simple to cook.

Pick up a pack of tasty, boneless trout fillets from the supermarket, or ask your fishmonger to prepare a whole trout for you and try it over the barbecue. Keep it plain, or add some sliced lemon and torn oregano leaves for some extra zing. It will make a welcome addition to the usual burgers and bangers!

If the wonderful taste isn’t enough to convince you, then you may well be swayed by Registered Nutritionist, Lucy WilliamsonWe should all be eating trout at least once a week as it’s classed as an oily fish which is packed with antioxidants and Omega 3 – essential for our heart, brain and immune system health. It’s a great way to boost our levels of Vitamin D too as oily fish is one of the very few foods to contain this essential vitamin which otherwise has to come from the action of sunshine on our skin. Even better, it’s a low fat, responsibly farmed, British fish!

For a summery meal in moments, here’s Lucy’s favourite effortless and very tasty way to serve trout fillets – heat a little oil in a frying pan and gently fry the trout skin side down for 3 minutes, season with salt and pepper, then flip over and continue cooking for another 3 minutes. Slide them onto a plate, then melt some butter in the same pan, squeeze in lemon juice and swirl it to combine, then drizzle over the cooked trout fillets. Serve with watercress and a potato salad. How easy is that?

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