220g pack salmon trout or salmon fillets, skinned
1 tbsp chopped dill, plus 2 sprigs
1½ tbsp white wine vinegar
250g new potatoes, sliced
140g trimmed green beans, halved
1 tbsp extra virgin rapeseed oil
1 tsp wholegrain mustard (gluten free)
small handful watercress, finely chopped
Heat oven to 200C/180C fan/gas 6. Take a square of foil and put the fish fillets on top, add 2 sprigs of dill and ½ tbsp of the vinegar.
Close the foil, sealing it to make a parcel, and place on a baking tray. Put in the oven for 12 mins.
Steam the potatoes for 6 mins. Add the beans and cook for 5 mins more.
Put the remaining vinegar in a bowl with the oil, mustard, watercress, and most of the chopped dill and mix well.
Add the warm beans and potatoes,and gently toss together.
Serve with the cooked fish, pouring over the juice from the parcel, and scatter over the remaining dill.
Recipe adapted from: Good Food