Baked trout with almonds recipe
A British classic made even simpler by using trout fillets. Full of flavour, the almonds add crunch and the vegetables add colour to this light and easy dish. Serve with boiled or steamed new potatoes.
See method- Serves 2
- 15 mins to prepare and 35 mins to cook
- 381 calories / serving
- Gluten-free
Ingredients
- 1 stick celery
- 1 carrot
- ½ red pepper
- ½ lemon, zested and cut into slices
- 25g butter, plus extra for greasing
- 2 rainbow trout fillets
- 25g flaked almonds
Each serving contains
- Energy
- 1590kJ 381.0kcal
- Fat
- 23g
- Saturates
- 7g
- Salt
- 0.5g
- Sugars
- 7g
of the Reference intake
Carbohydrate 8.0gProtein 32.8gFibre 2.7g
Method
- Heat the oven to gas 6, 200°C, fan 180°C.
- Cut the vegetables into fine (matchstick) strips and place on a sheet of foil. Add 2 slices of lemon and half the butter. Bring the edges of the foil up and seal into a parcel. Place on a baking tray and bake for 20 minutes.
- Very lightly grease another sheet of foil with butter. Lay the trout skin-side down on the greased foil. Sprinkle with the almonds and a little grated lemon zest. Dot with the remaining butter. Place alongside the vegetables and cook for 15 minutes until the fish flakes easily.
- Undo the vegetable parcel and pile on to a plate with the trout on top.
- Serve with steamed new potatoes.
- See more Fish recipes
