Trout, sweet potato & vegetable traybake
- Dr Chintal Patel
Published: January 2, 2024 at 10:22 AM
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Serves 4
Easy
Prep: 10 mins
Cook: 35 mins
A star rating of 4 out of 5.50 ratingsRate
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"This traybake is incredibly simple and includes your recommended one portion of oily fish per week, featuring trout fillets as a more sustainable option. However, feel free to substitute them with another oily fish like salmon. For even cooking, use a large tray approximately 45cm x 35cm." — Dr Chintal Patel
Dairy-free
Egg-free
High-protein
Low calorie
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Ingredients
Nutrition
Units:
MetricUS
-
500g sweet potatoes
scrubbed and chopped into 2cm cubes
-
1 tbsp olive oil
-
1 red onion
cut into 8-10 wedges
-
200g red cabbage
sliced 1cm thick
-
4 trout fillets (approx 280g)
-
400g black beans
drained
-
340g canned sweetcorn
drained
For the drizzle
-
2 tbsp olive oil
-
4cm piece ginger
peeled and julienned
-
1 red chilli
thinly sliced (optional)
-
2 limes
juiced
-
20g coriander
finely chopped
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Nutrition: per serving
- kcal443
- fat14g
- saturates2g
- carbs50g
- sugars17g
- fibre13g
- protein23g
- salt0.29g
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Method
-
step 1
Heat the oven to 180C/160C fan/gas 4. Scatter the sweet potatoes onto a baking tray, then drizzle over the olive oil and add a pinch of salt. Mix well until well coated. Bake for 20 mins.
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step 2
Remove the tray from the oven, add the onion and cabbage and mix well. Cook for a further 5 mins before nestling in the trout fillets among the vegetables. Bake for 10 mins, then add the black beans and drained sweetcorn. Cook for a further 5-8 mins until the trout is cooked through.
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step 3
Meanwhile, to make the drizzle, heat the oil in a small pan over a medium heat and cook the ginger for 2-3 mins until fragrant. Remove from the heat and add the chilli, lime juice and coriander and mix well. Divide the trout and vegetables between four plates and pour over the lime and ginger drizzle to serve.
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A star rating of 4 out of 5.50 ratings
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