Trout With Almonds & Red Peppers
This vibrant and flavorful recipe features tender trout fillets nestled on a bed of roasted red pepper, juicy tomatoes, and aromatic garlic. The dish is elevated with a sprinkle of crunchy flaked almonds and a drizzle of balsamic vinegar, creating a delightful blend of textures and tastes. Perfectly cooked in the oven, this dish is a feast for the senses and will surely impress your guests. Serve with a side of fresh rocket salad and lemon wedges for a touch of brightness.
— Constant Cookbook
Ingredients
- 1 large red pepper , deseeded and chopped
- 2 large tomatoes , roughly chopped, or handful cherry tomatoes, halved
- 1 garlic clove , chopped
- 1 tbsp olive oil , plus a little extra
- 1 tbsp balsamic vinegar
- 2 trout fillets, about 140g each
- 2 tbsp flaked almonds
- lemon wedges and rocket salad, to serve
Instructions
- Heat oven to 190C/fan 170C/gas 5. Tip the pepper, tomatoes, garlic, oil and vinegar into a roasting tin, then toss them together. Roast for 20 mins, then make a space in the roasting tin for the trout fillets, scattering with the almonds and a little salt and pepper.
- Return to the oven for a further 10-15 mins, until the fish is cooked and the almonds lightly toasted. Serve with lemon wedges for squeezing over and a rocket salad on the side.
Cook Time
35M
Prep Time
PT10M
Yield
Serves 2
Nutrition
- Calories: 326 calories
- Fat Content: 18 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 11 grams carbohydrates
- Sugar Content: 11 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 31 grams protein
- Sodium Content: 0.24 milligram of sodium
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