Making a tasty meal with just a few ingredients is easier than you think – the proof is in our pan-fried trout with sides of pea mash and steamed baby potatoes.

Prep Time : 0:10 | Cook Time : 0:10 | Total Time : 0:20 | Serving : 2 person.

Ingredients

• 1/3 cup Massel chicken style liquid stock

• 2 cups frozen peas

• 1/4 cup shredded mint leaves

• salt and cracked black pepper

• 1 tablespoon olive oil

• 2 rainbow trout fillets (see note)

• steamed baby potatoes, to serve

Method

• Step 1

  Place the stock and peas in a small saucepan over medium heat. Bring to the boil, reduce the heat and simmer for 4 minutes, stirring regularly. Remove from heat and mash the peas and stock roughly. Mix in the mint, salt and pepper. Cover and keep warm.

• Step 2

  Heat the oil in a large non-stick frying pan over medium/high heat. Sprinkle the trout fillets with salt and pepper and place in the pan. Cook for 1-2 minutes on each side or until golden and just cooked through. Remove from heat.

• Step 3

  Place a couple of spoonfuls of mash on each plate, top with trout and serve with steamed baby potatoes.