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

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.

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