Trout, sweet potato & vegetable traybake
By chintalpatel
“This traybake is incredibly simple and includes your recommended one portion of oily fish per week, featuring trout fillets as a more sustainable option. However, feel free to substitute them with another oily fish like salmon. For even cooking, use a large tray approximately 45cm x 35cm.” — Dr Chintal Patel
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Prep:10 mins
Cook:35 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 443
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fat 14g
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saturates 2g
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carbs 50g
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sugars 0g
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fibre 13g
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protein 23g
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salt 0.29g
Ingredients
- 500g sweet potatoes, scrubbed and chopped into 2cm cubes
- 1 tbsp olive oil
- 1 red onion, cut into 8-10 wedges
- 200g red cabbage, sliced 1cm thick
- 4 trout fillets (approx 280g)
- 400g black beans, drained
- 340g canned sweetcorn, drained
- 2 tbsp olive oil
- 4cm piece ginger, peeled and julienned
- 1 red chilli, thinly sliced (optional)
- 2 limes, juiced
- 20g coriander, finely chopped
Method
Heat the oven to 180C/160C fan/gas 4. Scatter the sweet potatoes onto a baking tray, then drizzle over the olive oil and add a pinch of salt. Mix well until well coated. Bake for 20 mins.
Remove the tray from the oven, add the onion and cabbage and mix well. Cook for a further 5 mins before nestling in the trout fillets among the vegetables. Bake for 10 mins, then add the black beans and drained sweetcorn. Cook for a further 5-8 mins until the trout is cooked through.
Meanwhile, to make the drizzle, heat the oil in a small pan over a medium heat and cook the ginger for 2-3 mins until fragrant. Remove from the heat and add the chilli, lime juice and coriander and mix well. Divide the trout and vegetables between four plates and pour over the lime and ginger drizzle to serve.
