- 1 large red pepper, deseeded and chopped
- 2 large tomatoes, roughly chopped, or handful cherry tomatoes, halved
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 1 garlic clove, chopped
- 1 tbsp olive oil, plus a little extra
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 tbsp balsamic vinegar
True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…
- 2 trout fillets, about 140g each
Farmed rainbow trout has pretty, spotty skin…
- 2 tbsp flaked almonds
- lemon wedges and rocket salad, to serve
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
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.