• 140g Trout Trout, baked
• 200g polenta Polenta, cooked
• 80g mushrooms Mushrooms
• 80g courgette Courgette
• 50g tzatziki Tzatziki
• 10g lemon juice Lemon Juice
• 30g red onion Red Onion
• 1 tsp dried oregano & smoked paprika
• 40g cucumber Cucumber

1. 1

   Prep everything first: wash and trim the mushrooms and courgette, then measure out the sauce ingredients.

2. 2

   Whisk the polenta into simmering stock and cook, stirring, for 5 minutes until thick and creamy.

3. 3

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

4. 4

   Rub the protein with oregano, paprika and lemon. Spoon over cool tzatziki and scatter with the sliced red onion when serving.

5. 5

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

6. 6

   Build the plate: soft polenta first, then the veg and trout, spooning over any remaining sauce. Finish with the cucumber.

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