Mediterranean Trout and Butter Bean One Pot
Fish 4.8
Share Print Plan Save

Mediterranean Trout and Butter Bean One Pot

This Mediterranean-inspired one-pot combines trout with a rich tomato and butter bean base, fragrant fennel, lemon and capers. It’s an easy, satisfyin... Read more This Mediterranean-inspired one-pot combines trout with a rich tomato and butter bean base, fragrant fennel, lemon and capers. It’s an easy, satisfying dinner that’s simple to adapt, just swap the trout for any fish fillet you like. This Mediterranean-inspired one-pot combines trout with a rich tomato and butter bean base, fragrant fennel, lemon and capers. It’s an easy, satisfying dinner that’s simple to adapt, just swap the trout for any fish fillet you like.

Why is this healthy?
Plant
points
High
protein
High
fibre
Prebiotics
3+ fruits &
vegetables
Diet
Pescatarian
Contains
Fish View all Beans, Fennel, Olive oil, Tomato, Spinach, Legumes, Capers, Onion, Parsley, Fish, Lemon, Garlic, Butter beans, Trout
Ingredients
Serves 4
Metric Imperial
1 tbsp
300g
finely sliced
140g
red onion
Swaps: white onion
sliced
3
garlic cloves
grated
2 tbsp
250g
2 cans
Swaps: cannellini beans (can)
drained and rinsed
250ml
vegetable stock
Swaps: fish stock
150g
450g
trout
Swaps: haddock fillet, salmon fillets, cod fillet
boneless fillets
30g
capers
1
zest and juice
10g
roughly chopped
The Doctor's Kitchen

Ingredients

Serves 4
Metric Imperial
finely sliced
red onion
Swaps: white onion
sliced
garlic cloves
grated
Swaps: cannellini beans (can)
drained and rinsed
vegetable stock
Swaps: fish stock
trout
Swaps: haddock fillet, salmon fillets, cod fillet
boneless fillets
capers
zest and juice
roughly chopped

Method

1

Gather and prepare your ingredients.

2

Heat the olive oil in a large shallow pan or casserole dish. Add the fennel and onion with a pinch of salt, and cook for 8–10 minutes until softened.

3

Add the garlic and tomato purée, stir and cook for 1 minute, until fragrant.

4

Pour in the tomatoes, butter beans and stock. Stir and simmer for 8 minutes until slightly reduced. Season to taste.

5

Stir through the spinach until wilted.

6

Nestle the trout fillets into the stew, cover with a lid, and cook for 6–8 minutes until just cooked through.

7

Finish with a sprinkle of capers, lemon juice, zest and parsley.

Create a free account, or log in

Now you've seen a few free recipes, unlock 100s of others by creating a free account.

 
Terms of Use |  Privacy Policy
© 2026 The Doctor's Kitchen