Trout, potato & olive traybake with parsley & lemon green sauce

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  Heat the oven to 220C/200C fan/gas 7. Chop the potatoes into 2cm cubes and toss on a large roasting tray with 1 tbsp of the olive oil and some seasoning. Spread out in an even layer and roast for 15-20 mins until the edges of the potatoes start to colour.

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  Remove the tray from the oven, toss the potatoes gently with the broccoli, olives, ½ tbsp of the remaining olive oil and season with some pepper. On a second baking tray, arrange the trout fillets and drizzle with the remaining olive oil and season. Put both trays in the oven to roast for 10-15 mins until the trout is just cooked and the potatoes are tender.

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  Meanwhile, make the green sauce. Chop the garlic, then zest and juice the lemon. Put the garlic, lemon zest and juice in a mini chopper or small blender along with the remaining ingredients. Blitz until smooth and season to taste.

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  Serve the trout with the potatoes, olives and broccoli. Drizzle over the green sauce to serve. Alternatively, if you're following our meal plan, serve half the trout, potatoes and olives and reserve half for use later in the week.