Trout and dill fishcakes recipe

According to nutritionist Angela Dowden, eating more omega-3 can have a hugely positive impact on your cortisol levels.

And few foods are as packed with omega-3s as oily fish – which is why this trout and dill fishcake recipe is great for stress-busting.

Trout and dill fishcakes

Ingredients:
(Serves 4)

300g trout fillets
400g mashed potatoes
5 spring onions, finely chopped
2tbsp capers, chopped
2tbsp chopped dill
Grated rind of 1 lemon
2tbsp lemon juice
1tbsp olive oil
Salt and pepper

To serve:
Steamed Tenderstem broccoli
Lime wedges

Method:

1. Cook the trout fillets under a preheated hot grill for four minutes on each side until cooked through, then discard the skin, break the flesh into flakes and place in a bowl. Add the mashed potatoes, spring onions, capers, dill, lemon rind and juice. Season with salt and pepper. Shape into 8 cakes and chill for 20 minutes.

2. Heat the oil in a frying pan and cook the fishcakes, in batches, for four to five minutes on each side or until golden and cooked through. Serve with steamed Tenderstem broccoli and lime wedges.

The Cortisol Fix Recipe Book by Angela Dowden is published by Hamlyn, priced £18.99. Photography by William Shaw. Available now.