Photo of Trout with Rosemary Crushed Potatoes and Watercress Sauce by WW

Trout with Rosemary Crushed Potatoes and Watercress Sauce

Points® value
Total Time
30 min
10 min
20 min
Grilled trout fillets are rich in the right kind of oils - so they are very good for you (and they taste great too).


New potatoes, raw

750 g

Calorie controlled cooking spray

5 spray(s)

Trout, raw

700 g, 4 x 175g

Lemon Juice, Fresh

2 tablespoon(s)

Medium fat soft cheese

200 g

Skimmed Milk

150 ml


1 bunch(es), approx 2 tbsp, chopped

Rosemary, Fresh

15 g


1 pinch

Black pepper



  1. Put the potatoes on to cook in lightly salted boiling water. They will take about 20 minutes.
  2. When the potatoes have been cooking for 10 minutes, preheat the grill.
  3. Spray a baking sheet with low fat cooking spray and arrange the trout fillets on top. Sprinkle them with lemon juice and season with black pepper. Cook for ten minutes, or until the flesh is opaque and flakes easily when tested with a fork.
  4. Meanwhile, gently heat the low fat soft cheese and milk in a saucepan, stirring until smooth. Add the watercress and cook gently for 2 minutes. Season.
  5. Drain the potatoes. Use a fork to lightly crush each one, then sprinkle with the rosemary. Serve with the grilled trout and watercress sauce. Use salmon fillets instead of trout, if you prefer.