Recipes
Trout with roast vegetables
This dish is just as quick and delicious if you use salmon fillets instead of trout.
This dish is just as quick and delicious if you use salmon fillets instead of trout.
(16 votes)
Cook: 50 Mins
Serves: 4
Price: £2.12 per serving
Nutritional Information
Each 461g serving contains
Energy
1720kj
411kcal
1720kj
411kcal
21%
Fat
16g
16g
Med
22%
22%
Saturates
2.7g
2.7g
Med
14%
14%
Sugars
10g
10g
Med
11%
11%
Salt
0.16g
0.16g
Low
3%
3%
of your reference intake.
Typical energy values per 100g:
373kj/89kcal
Typical energy values per 100g:
373kj/89kcal
Ingredients
4 trout fillets (about 120g each)
3 tbsp olive oil
1 unwaxed lemon, zest and juice of
1 medium courgette, cut into 1 cm thick slices
2 red onions, cut into wedges
2 yellow peppers, de-seeded and cut into chunks
1 aubergine, cut into cubes
200g couscous
1 tbsp chopped parsley
Method
1
Pre-heat the oven to 220C/200C Fan/Gas 7. Brush both sides of each trout fillet with 1 tbsp of the oil and squeeze on a few drops of the lemon juice. Set aside.
2
Toss all the vegetables in the rest of the oil and put in a large roasting tin. Season then roast in the oven for 35 minutes, giving everything a good stir after 15 minutes.
3
Heat a large non-stick frying pan and cook the trout for 2-3 minutes on each side or until the fish flakes easily.
4
Meanwhile, put the couscous in a pan with 250ml boiling water. Stir and bring to the boil. Remove from the heat, cover and set aside for 5 minutes. Fluff up with a fork.
5
Mix the vegetables with the couscous, zest, a squeeze of lemon juice and the parsley. Serve with the trout.