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.