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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.