Spaghetti with trout and spinach in a lemon and dill sauce | World Cancer Research Fund
This recipe includes one of your recommended portions of oily fish each week, as well as having a delicious citrus twist. Serves 2
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Cooking tools:
- Oven
- Aluminum foil
- Pot
- Colander
- Stove
- Mixing bowl
- Fork
- Spoon
- Plate
- Microplane
- Chef's knife
- Cutting board
- Measuring spoon
- Kitchen scale
Ingredients
- 2 fillets trout, fresh or frozen (about 110g per fillet)
- 150g dried wholemeal spaghetti
- 100g fat-free Greek yoghurt
- 3 sprigs fresh dill, chopped, or 1–2 tsp dried dill
- ½ lemon, juice and zest
- Freshly ground black pepper
- 160g spinach, fresh or thawed from frozen
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