Name: Trout with almonds & red peppers
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 2
Cuisine: Spanish
Ingredients: 1 large red pepper deseeded and chopped; 2 large tomatoes roughly chopped, or handful cherry tomatoes, halved; 1 garlic clove chopped; 1 tbsp olive oil plus a little extra; 1 tbsp balsamic vinegar; 2 trout fillets, about 140g each; 2 tbsp flaked almonds; lemon wedges and rocket salad, to serve

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Trout with almonds & red peppers

Trout with almonds & red peppers

Mary Cadogan

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Serves 2

Easy

Prep: 10 mins

Cook: 35 mins

A star rating of 4.6 out of 5.22 ratingsRate

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Try trout instead of salmon - it's quick and easy to cook, and this recipe is full of sunshine flavours

Gluten-free

Healthy

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A star rating of 4.5 out of 5.20 ratings

Ingredients

Nutrition

Units:

MetricUS

1 large red pepper

deseeded and chopped
2 large tomatoes

roughly chopped, or handful cherry tomatoes, halved
1 garlic clove

chopped
1 tbsp olive oil

plus a little extra
1 tbsp balsamic vinegar
2 trout

fillets, about 140g each
2 tbsp flaked almonds
lemon

wedges and rocket salad, to serve

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Nutrition: per serving

kcal326
fat18g
saturates3g
carbs11g
sugars11g
fibre3g
protein31g
salt0.24g

low

Method

step 1

Heat oven to 190C/fan 170C/gas 5. Tip the pepper, tomatoes, garlic, oil and vinegar into a roasting tin, then toss them together. Roast for 20 mins, then make a space in the roasting tin for the trout fillets, scattering with the almonds and a little salt and pepper.
step 2

Return to the oven for a further 10-15 mins, until the fish is cooked and the almonds lightly toasted. Serve with lemon wedges for squeezing over and a rocket salad on the side.

Recipe from Good Food magazine, April 2009

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A star rating of 4.6 out of 5.22 ratings

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