Meals for under £10: Pan-fried trout with cucumber, apple & dill salad

Although capers are known to be high in sodium, they add an extra burst of flavour, which is just what fish needs.

You’ll need:

1 cucumber, peeled, halved and cut into ½cm semi-circles
1 tbsp Dijon mustard
1 tbsp fresh dill, chopped (or 1tsp dried)
1 tbsp apple cider vinegar
2 tbsp olive oil
1 large avocado, peeled and stoned
1 apple, peeled and cored
1 shallot, finely minced
1 tbsp coconut oil or butter
2 tbsp capers
2 trout fillets
salt, to taste

Method

1. Place the cucumber slices in a colander, sprinkle with salt and let them sit to draw out the excess water for 10–15 minutes while you prepare the rest of the dish.

2. Make the dressing by mixing the mustard, dill, vinegar and olive oil together with a pinch of salt.

3. Thinly slice the avocado and apple and throw into the dressing to stop them browning, along with the shallots, stirring well to combine.

4. Heat the oil or butter in a frying pan on a medium heat, throw in the capers and stir for 30 seconds then move them to the edges of the pan and throw in the trout, skin side down.

5. Sprinkle with a little salt and serve.

Recipe from Ready, Steady, Glow by Madeleine Shaw (Orion Books, hardback £20, eBook £10.99).

10-minute recipe: Heart salmon fishcake