Trout, potato & olive traybake with parsley & lemon green sauce
- Melissa Hemsley
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Serves 4
Easy
Prep: 15 mins
Cook: 35 mins
A star rating of 4.5 out of 5.10 ratingsRate
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This is fantastic with new potatoes (when in season). I personally don’t peel my veg as I want the fibre, but scrub them well. For the green sauce, you could go half and half with a mix of parsley and watercress or rocket for extra plant points and gut-loving diversity .
Egg-free
Gluten-free
High-fibre
High-protein
Low sugar
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Ingredients
Nutrition
Units:
MetricUS
-
4 large potatoes
(we used Maris Piper)
-
2 tbsp olive oil
-
300g long-stem broccoli
(see tip)
-
170g pitted Kalamata olives
drained
-
4 trout fillets
For the green sauce
- 1 garlic clove
- 1 unwaxed lemon
- 30g fresh parsley
- 6 tbsp olive oil
- 2 tsp Dijon mustard
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Nutrition: per serving
-
kcal635
-
fat34g
-
saturates6g
-
carbs45g
-
sugars4g
low
-
fibre8g
high
-
protein33g
high
-
salt1.4g
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Method
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step 1
Heat the oven to 220C/200C fan/gas 7. Chop the potatoes into 2cm cubes and toss on a large roasting tray with 1 tbsp of the olive oil and some seasoning. Spread out in an even layer and roast for 15-20 mins until the edges of the potatoes start to colour.
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step 2
Remove the tray from the oven, toss the potatoes gently with the broccoli, olives, ½ tbsp of the remaining olive oil and season with some pepper. On a second baking tray, arrange the trout fillets and drizzle with the remaining olive oil and season. Put both trays in the oven to roast for 10-15 mins until the trout is just cooked and the potatoes are tender.
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step 3
Meanwhile, make the green sauce. Chop the garlic, then zest and juice the lemon. Put the garlic, lemon zest and juice in a mini chopper or small blender along with the remaining ingredients. Blitz until smooth and season to taste.
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step 4
Serve the trout with the potatoes, olives and broccoli. Drizzle over the green sauce to serve. Alternatively, if you're following our meal plan, serve half the trout, potatoes and olives and reserve half for use later in the week.
GF tip
You can also use regular broccoli, asparagus or even green beans when in season in place of the long-stem broccoli.
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A star rating of 4.5 out of 5.10 ratings
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