Grilled sea trout, prosciutto, samphire & lentils

Contains pork – recipe is for non-Muslims only

Grilled sea trout pairs well with seasonal samphire and lightly seasoned lemony lentils. This fresh fish main course is simple and ready in 20 minutes

  • Prep:5 mins
    Cook:15 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 561
  • fat 25g
  • saturates 5g
  • carbs 26g
  • sugars 1g
  • fibre 10g
  • protein 52g
  • salt 4.4g


  • 2 sea trout fillets
  • 2 slices prosciutto
  • 2 tbsp olive oil, plus extra for drizzling
  • 250g pack cooked Puy lentils
  • 3 tbsp small capers
  • 100g samphire
  • ½ lemon, juiced, plus 2 lemon wedges to serve
  • Greek yogurt, to serve


  1. Heat the grill to medium. Wrap each fillet of fish in a slice of prosciutto and drizzle with a little olive oil. Place on a baking tray and grill for 6-8 mins, turning once, until the prosciutto is crisp and the fish is just cooked through.

  2. While the fish is cooking, tip the lentils, capers, samphire and olive oil into a small saucepan and gently heat through, adding the lemon juice and seasoning to taste. Serve the fish with the lentils, lemon wedges, a dollop of yogurt and a drizzle of olive oil.

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