Trout with almonds & red peppers

Nutrition: per serving

• kcal326
• fat18g
• saturates3g
• carbs11g
• sugars11g
• fibre3g
• protein31g
• salt0.24g

Try trout instead of salmon - it's quick and easy to cook, and this recipe is full of sunshine flavours

Ingredients

• 1 large red pepper, deseeded and chopped
• 2 large tomatoes, roughly chopped, or handful cherry tomatoes, halved
• 1 garlic clove, chopped
• 1 tbsp olive oil, plus a little extra
• 1 tbsp balsamic vinegar
• 2 trout fillets, about 140g each
• 2 tbsp flaked almonds
• lemon wedges and rocket salad, to serve

Method

1. Heat oven to 190C/fan 170C/gas 5. Tip the pepper, tomatoes, garlic, oil and vinegar into a roasting tin, then toss them together. Roast for 20 mins, then make a space in the roasting tin for the trout fillets, scattering with the almonds and a little salt and pepper.
2. Return to the oven for a further 10-15 mins, until the fish is cooked and the almonds lightly toasted. Serve with lemon wedges for squeezing over and a rocket salad on the side.