Rukmini Iyer’s quick easy recipe for baked trout with beetroot, lentil and pomegranate salad | Quick and easy

Two meals in one: a bright, enticing salad and a substantial fish dinner

An easy dinner packed with colourful plants and leaves. You could make a batch of the salad by itself for lunchboxes, but the trout elevates it to a filling dinner for two. You can, of course, use your preferred fish: any thick fillets, such as cod, pollack or haddock, would work well here. And if you don’t have pumpkin seeds, substitute breadcrumbs or any type of nut.