Trout, tartare potatoes & peas

  • Total time: 20 minutes

Ingredients

350g Charlotte potatoes, halved
200g pack Waitrose Trimmed Sugarsnap Peas
1 pack Waitrose 2 British Rainbow Trout Fillets
1 unwaxed lemon, zested then cut into wedges
½ x 170g tub Waitrose Tartare Sauce
¼ x 25g pack flat leaf parsley, chopped  

Method

1. Preheat the grill to high. Using a steamer or a colander over a pan of simmering water, cook the potatoes for 12 minutes, then add the sugarsnap peas and steam for 3 minutes more until the potatoes are tender and peas just cooked.

2. Put the fish skin-side down on a foil-lined baking tray. Season, scatter with lemon zest, and grill for 8 minutes, until just cooked. Mix the potatoes, peas, tartare, parsley and half the lemon juice. Season then serve with the fish and remaining lemon wedges.