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

(6 votes)

Trout with roast vegetables

  • 50 Mins

  • Serves: 4

Nutritional Info
Each 461g serving contains

  • Energy

    1721KJ

    411KCAL

    21%

  • Fat

    16g

    med

    22%

  • Saturates

    2.7g

    low

    14%

  • Sugars

    10g

    low

    11%

  • Salt

    0.16g

    low

    3%
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.