Printable version

Quick and easy delicious poached trout recipe created by Sian @recipebreakout

Use a ready made fresh pesto to make it even simpler.

Serves 2


20 small cherry tomatoes

1 shallot

Pinch of oregano


Olive oil

100g Wild garlic leaves

50g Pine nuts

1 tsp Garlic paste

50g Grated parmesan



Start with 20 or so small cherry tomatoes on a baking sheet with a shallot, roughly sliced, a sprinkling of dried oregano, sea salt and pepper, a squeeze of lemon and a drizzle of oil. Roast in a hot oven (200ish) for 20/25 mins until the tomatoes have broken down nicely and are slightly charred here and there.

In the meantime, make the wild garlic pesto (if making from scratch). I made mine with a handful of wild garlic leaves (100g or so), 50g each of pine nuts and grated Parmesan, a tsp of garlic paste, a good pinch of sea salt and about 130/140 ml of extra virgin olive oil. Blitz in a blender until you have a thinnish pesto consistency! Add more oil if you need to.

Finally, get a saucepan of water to a simmer, adding in a good squeeze of lemon juice and a pinch of salt. Pop in two fillets of trout, cover and cook for five minutes or a little longer for well done. Transfer to serving plates, along with the tomatoes, their cooking juices and spoon over the pesto! Serve with rice, pasta or some nice roast potatoes!

Shop now