Trout traybake with minty hollandaise

Trout traybake with minty hollandaise

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Cooking time

Prep: 10 mins Cook: 45 mins

Skill level

Easy

Servings

Serves 2

You'll only need a handful of ingredients to make this tasty fish supper- choose your favourite green vegetables and jazz up your sauce with herbs

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
634
protein
39g
carbs
36g
fat
37g
saturates
19g
fibre
4g
sugar
7g
salt
1.1g

Ingredients

  • 300g baby new potatoes
  • 2 trout fillets (about 140g each)
  • vegetable oil
  • 200g pack green vegetable medley (ours contained Tenderstem broccoli & asparagus)
  • 200ml tub hollandaise sauce
  • small bunch mint, chopped

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Method

  1. Heat oven to 200C/180C fan/gas 6. Boil the potatoes in a pan of salted water for 10 mins until soft. Drain and slice thickly.
  2. Spread the potato slices on a baking tray, brush with a little oil, add some seasoning, then bake for 20 mins.
  3. Remove the tray from the oven and push the potatoes to the edges. Tip the vegetable medley into the centre and, using a fork, turn the veg over in the oil, then push these to the edges, too. Put the trout fillets in the centre of the tray, season and return to the oven for a further 12 mins.
  4. Heat the hollandaise following pack instructions, then stir through the mint. Serve the trout, potatoes and vegetables with the minty hollandaise spooned on top.

Recipe from Good Food magazine, August 2013

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jburton's picture

I'm going to make this but with Baramundi....

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