Name: Trout traybake with minty hollandaise
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 2
Cuisine: British
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

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Trout traybake with minty hollandaise

Trout traybake with minty hollandaise

Cassie Best

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Serves 2

Easy

Prep: 10 mins

Cook: 45 mins

A star rating of 5 out of 5.7 ratingsRate

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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

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Basic hollandaise

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal634
fat37g
saturates19g
carbs36g
sugars7g
fibre4g
protein39g
salt1.1g

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.

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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