Trout with roast vegetables

Trout with roast vegetables

This dish is just as quick and delicious if you use salmon fillets instead of trout.

By , 21 September 2015
Trout with roast vegetables
  • Ready in: 50 mins
  • Serves: 4
  • Price: £2.12 per serving
Nutritional Info
Each 461g serving contains
  • Fat med
    16g
    22%
  • Saturates low
    2.7g
    14%
  • Sugars low
    10g
    11%
  • Salt low
    0.16g
    3%
  • Energy 1721KJ 411KCAL
    21%
of your reference intake.
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
  • 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.

  • 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.

  • Heat a large non-stick frying pan and cook the trout for 2-3 minutes on each side or until the fish flakes easily.

  • 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.

  • Mix the vegetables with the couscous, zest, a squeeze of lemon juice and the parsley. Serve with the trout.