zoom Trout with crispy potatoes & minted tomatoes

Share this recipe

  • Save to your scrapbook
  • 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

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Trout with crispy potatoes & minted tomatoes

    • Total time: 30 minutes

    Serves: 2

    Ingredients

    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

    Method

    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.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    0 stars

    Glossary