Sesame trout with tahini mash & harissa baby sprouts

Preheat the oven to 180ºC/160ºC fan/gas 4. Halve the sprouts, put in a bowl and toss with the 1½ tbsp harissa. Spread out on a baking tray and cook for 25 minutes.

Meanwhile, pat the trout fillets dry with kitchen paper, then sprinkle over the lemon zest. Mix all the sesame seeds on a small plate, then roll the fillets in the seeds, patting the fish to coat it nicely. When the sprouts have 15 minutes left, add the trout to the same tray and roast together for the remaining time.

Cook the mash according to pack instructions, then stir through 2 tbsp tahini and 2 tbsp warm water. Make a quick dressing by mixing the remaining 1 tbsp tahini with 2 tsp lemon juice, 1 tsp rose harissa, 1 tbsp water and a pinch of salt. Serve the mash and trout with the harissa sprouts, spoon over the dressing and sprinkle over the chopped parsley.