Spaghetti with trout and spinach in a lemon and dill sauce

Method

1. Preheat the oven to 180°C/Fan 160°C.
2. Place the trout on a large piece of tin foil, add a tablespoon of water and wrap in a loose parcel. Bake in the oven for about 15 minutes (this may take longer if you are using frozen fillets).
3. While the trout is in the oven, cook the spaghetti in a pot of boiling water according to the packet instructions. Once cooked, remove from the heat, drain the water and set aside in the covered pan.
4. Spoon the Greek yoghurt into a mixing bowl, then stir in the dill, lemon juice and zest and black pepper.
5. When the trout is cooked, place the fillets onto a plate and shred using a fork. Be sure to discard any bones or skin. Add the shredded trout to the yoghurt mixture and combine.
6. Stir the trout and yoghurt mixture and the spinach through the spaghetti. Then return to the hob, on a low heat for 2–3 minutes, until warmed through. Remove from the heat and serve.