Trout with almonds & red peppers

2 servings 30-60 minutes 400 kcal or less balsamic vinegar fish recipes flaked almond flaked almonds garlic clove garlic cloves healthy dinners lemon lemons mains olive oil red pepper red peppers tomato tomatoes trout trout with almonds

N/A

Source

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

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.

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.