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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

Heat the oven to gas 6, 200°C, fan 180°C.
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.
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.
Undo the vegetable parcel and pile on to a plate with the trout on top.
Serve with steamed new potatoes.

See more Fish recipes