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Baked trout with almonds recipe

Baked trout with almonds recipe

27 ratings

A British classic made even simpler by using trout fillets. Full of flavour, the almonds add crunch and the vegetables add colour to this light and easy dish. Serve with boiled or steamed new potatoes. See method

  • Serves 2
  • 15 mins to prepare and 35 mins to cook
  • 381 calories / serving
  • Gluten-free

Ingredients

  • 1 stick celery
  • 1 carrot
  • ½ red pepper
  • ½ lemon, zested and cut into slices
  • 25g butter, plus extra for greasing
  • 2 rainbow trout fillets
  • 25g flaked almonds

Each serving contains

  • Energy

    1590kj
    381kcal     19%

  • Fat

    23g 33%

  • Saturates

    7g 36%

  • Sugars

    7g 8%

  • Salt

    0.5g 8%

of the reference intake
Carbohydrate 8g Protein 32.8g Fibre 2.7g

Method

  1. Heat the oven to gas 6, 200°C, fan 180°C.
  2. Cut the vegetables into fine (matchstick) strips and place on a sheet of foil. Add 2 slices of lemon and half the butter. Bring the edges of the foil up and seal into a parcel. Place on a baking tray and bake for 20 minutes.
  3. Very lightly grease another sheet of foil with butter. Lay the trout skin-side down on the greased foil. Sprinkle with the almonds and a little grated lemon zest. Dot with the remaining butter. Place alongside the vegetables and cook for 15 minutes until the fish flakes easily.
  4. Undo the vegetable parcel and pile on to a plate with the trout on top.
  5. Serve with steamed new potatoes.

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