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For the raita

Nutrition: Per serving

  • kcal490
  • fat15g
  • saturates3g
  • carbs44g
  • sugars16g
  • fibre11g
  • protein39g
    high
  • salt0.51g
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Method

  • step 1

    Heat the oven to 200C/180C fan/gas 6. Tip the sweet potatoes into a large, shallow roasting tin and drizzle over the oil. Season, toss well and arrange in a single layer. Roast for 15 mins.

  • step 2

    Meanwhile, mix the lime juice and tandoori masala together in a small bowl. Brush this mixture over the trout fillets. Put the broccoli, asparagus tips and tomatoes in the tin with the sweet potatoes, season and toss well. Nestle the trout fillets on top of the veg. Sprinkle over the flaked almonds and bake for 15-20 mins, depending on how thick the fish is, until the trout is cooked through.

  • step 3

    Combine the raita ingredients and season well. Scatter the coriander and chilli over the traybake and serve with the raita on the side.

Recipe from Good Food magazine, June 2025

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