• 140g Trout Trout, baked
• 150g brown rice Brown Rice, boiled
• 80g sweetcorn Sweetcorn, canned
• 80g green beans Green Beans, boiled
• 2 tsp Cajun seasoning
• 10g lemon juice Lemon Juice
• 50g greek yoghurt Greek Yoghurt, 0% fat
• chopped parsley

1. 1

   Prep everything first: wash and trim the sweetcorn and green beans, then measure out the sauce ingredients.

2. 2

   Simmer the brown rice in plenty of water for 25 minutes until tender, then drain.

3. 3

   Bake the trout fillet at 200°C for 12 minutes until just cooked.

4. 4

   Coat the protein generously in Cajun seasoning. Mix the yoghurt with lemon juice and a pinch of the spice to make a cooling dip.

5. 5

   Meanwhile, steam or stir-fry the sweetcorn and green beans for 3-5 minutes until just tender with a little bite.

6. 6

   Build the plate: brown rice first, then the veg and trout, spooning over any remaining sauce. Finish with the chopped parsley.

Tap ingredients and steps to tick them off as you cook.