Dinner
Trout fillet with new potatoes
Roasted broccoli, lemon and olive oil
- Ready in 35 min
- 485 kcal
Suits: Balanced, Mediterranean
Per serving
- kcal
- 485
- Protein
- 46 g
- Carbs
- 38 g
- Fat
- 18 g
Ingredients
- 180 g trout
- 200 g new potatoes
- 150 g broccoli
- 25 g lemon
- 8 ml olive oil
Method
- Heat the oven to 200°C (180°C fan). Halve the new potatoes, toss with half the olive oil, salt and black pepper and spread on a baking tray. Roast for 15 minutes.
- Meanwhile, cut the broccoli into small florets. Thinly slice half the lemon and cut the other half into wedges.
- Take out the tray, turn the potatoes and add the broccoli. Lay the trout skin side down among the vegetables, season, top with the lemon slices and drizzle with the rest of the olive oil.
- Roast for 12–15 minutes until the trout is opaque and flakes easily, the potatoes are golden and the broccoli is tender with crisp edges.
- Serve straight away with the lemon wedges for squeezing over.
Possible allergens: recipes may contain gluten, milk, eggs, nuts, peanuts, soya, sesame, fish and other allergens. We don't check the labels of the specific products you buy, so we can't guarantee that a dish contains no allergens or hasn't been cross-contaminated. Always check the label, and speak to a doctor if you have an allergy. More about allergens