Save to your scrapbook
Trout with crispy potatoes & minted tomatoes
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
250g small Jersey Royal potatoes, quartered lengthways
4 cloves garlic, squashed whole in their skins
2 tsp olive oil
½ tsp ground turmeric
150g cherry tomatoes, chopped
1 bunch salad onions, thinly sliced
1 lime, zested, then cut into wedges
½ x 25g pack mint
260g pack Waitrose 2 Scottish Loch Trout Fillets
2 tbsp fat free Greek yogurt
1. Preheat the oven to 220°C, gas mark 7. Put the potatoes, garlic and oil into a large roasting tin. Season, sprinkle with the turmeric, then shake everything together. Roast at the top of the oven for 15 minutes.
2. Meanwhile, mix together the tomatoes, salad onions and half the lime juice, and season. Tear the mint leaves over the top (discard stalks), mix again and set aside.
3. Place the fish, skin-side down, between the potatoes. Sprinkle with lime zest and seasoning, then roast for 12 minutes, or until the potatoes are crisp and the fish is cooked through. Serve with the minted tomatoes, yogurt and a lime wedge for squeezing if wished.
Typical values per serving:
This recipe was first published in May 2017.