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Trout With Almonds And Red Peppers

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Ingredients
  Red pepper 1 Large, deseeded and chopped
  Tomatoes/Handful cherry tomatoes, halved 2 Large, roughly chopped
  Garlic 1 Clove (5 gm), chopped
  Olive oil 1 1⁄2 Tablespoon (1/2 Tablespoon Extra)
  Balsamic vinegar 1 Tablespoon
  Trout fillets 10 Ounce (2 Whole, 140 Gram /5 Ounce Each)
  Flaked almonds 2 Tablespoon
  Lemon wedges 4 (For Serving)
  Rocket salad 1 Cup (16 tbs) (For Serving)
Directions

GETTING READY
1. Pre-heat the oven to 190 degree Centigrade.

MAKING
2. In a roaasting tin, toss the pepper, tomatoes, garlic, oil and vinegar together.
3. In the pre-heated oven, roast for 20 minutes.
4. Take the roasting tin out of the oven and place the trout fillets in the gaps between the vegetables.
5. Scatter the almonds and a little salt and pepper on this.
6. Place the tin back in the oven and roast for a further 10-15 minutes, until the fish is cooked and the almonds lightly toasted.

SERVING
7. Serve with a rocket leaves salad and lemon wedges to squeeze over the fish.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Fish
Interest: 
Gourmet, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
2

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