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Trout traybake with minty hollandaise

Trout traybake with minty hollandaise

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

You'll only need a handful of ingredients to make this tasty fish supper- choose your favourite green vegetables and jazz up your sauce with herbs

Nutrition: per serving
NutrientUnit
kcal634
fat37g
saturates19g
carbs36g
sugars7g
fibre4g
protein39g
salt1.1g
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Ingredients

  • 300g baby new potato
  • 2 trout fillets (about 140g each)
  • vegetable oil
  • 200g pack green vegetable medley (ours contained Tenderstem broccoli & asparagus)
  • 200ml tub hollandaise sauce
  • small bunch mint , chopped

Method

  • STEP 1

    Heat oven to 200C/180C fan/gas 6. Boil the potatoes in a pan of salted water for 10 mins until soft. Drain and slice thickly.

  • STEP 2

    Spread the potato slices on a baking tray, brush with a little oil, add some seasoning, then bake for 20 mins.

  • STEP 3

    Remove the tray from the oven and push the potatoes to the edges. Tip the vegetable medley into the centre and, using a fork, turn the veg over in the oil, then push these to the edges, too. Put the trout fillets in the centre of the tray, season and return to the oven for a further 12 mins.

  • STEP 4

    Heat the hollandaise following pack instructions, then stir through the mint. Serve the trout, potatoes and vegetables with the minty hollandaise spooned on top.

Goes well with

Recipe from Good Food magazine, August 2013

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A star rating of 5 out of 5.7 ratings
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