Trout with Almonds and Red Peppers Recipe
Ingredients
| Pepper red | 1 Large, deseeded | |
| 2 large tomatoes, roughly chopped, or handful cherry tomatoes, halved | ||
| Garlic | 1 Clove (5gm), chopped | |
| 1 tbsp olive oil, plus a little extra | ||
| Balsamic vinegar | 1 Tablespoon | |
| 2 trout fillets, about 140 g/5 oz each | ||
| Almonds | 2 Tablespoon, flaked | |
| Lemon wedges and rocket salad, to serve | ||
Directions
GETTING READY
1. Pre-heat the oven to 190 degree Centigrade.
MAKING
2. In a roaasting tin, toss the pepper, tomatoes, garlic, oil and vinegar together.
3. In the pre-heated oven, roast for 20 minutes.
4. Take the roasting tin out of the oven and place the trout fillets in the gaps between the vegetables.
5. Scatter the almonds and a little salt and pepper on this.
6. Place the tin back in the oven and roast for a further 10-15 minutes, until the fish is cooked and the almonds lightly toasted.
SERVING
7. Serve with a rocket leaves salad and lemon wedges to squeeze over the fish.
1. Pre-heat the oven to 190 degree Centigrade.
MAKING
2. In a roaasting tin, toss the pepper, tomatoes, garlic, oil and vinegar together.
3. In the pre-heated oven, roast for 20 minutes.
4. Take the roasting tin out of the oven and place the trout fillets in the gaps between the vegetables.
5. Scatter the almonds and a little salt and pepper on this.
6. Place the tin back in the oven and roast for a further 10-15 minutes, until the fish is cooked and the almonds lightly toasted.
SERVING
7. Serve with a rocket leaves salad and lemon wedges to squeeze over the fish.
Chef
