The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
-
80g Soft Cheese (Milk)(10% fat cheese base (skimmed milk, cream, bacterial starter culture), salt)
-
1 tbsp red wine vinegar(red wine vinegar (100%))
- 180g Tenderstem broccoli
- 40g rocket
-
2 tbsp garlic, basil and parsley paste(garlic puree, basil, rapeseed oil, parsley, sea salt, acidity regulator: citric acid)
- 200g baby tomatoes
- 1 handful of fresh chives
- 2 shallot
- 4 x trout fillets (skin on) (Fish)
- 4 large potatoes
Allergens
Contains:
Milk, Fish
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 108Kcal | 571Kcal |
| 451kJ | 2388kJ | |
| Fat | 4.8g | 25g |
| of which saturates | 1.2g | 6.2g |
| Carbohydrates | 9g | 46g |
| of which sugars | 1.3g | 7.0g |
| Protein | 7.2g | 38g |
| Salt | 0.13g | 0.67g |
| Fibre | 1.5g | 7.7g |
High protein
New
5 plants
Low sat fat
Roast Trout with Tenderstem Broccoli, Shallot Salad & Creamy Chive Sauce
Responsibly-sourced trout truly shines in this vibrant dish - you'll roast it until flaky, then serve it alongside golden roast potatoes, nutty Tenderstem broccoli and a tangy pickled shallot salad, for the perfect lift. A creamy chive sauce, generously drizled on top, ties everything together.
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line 2 baking trays with parchment paper
- Pull out a small frying pan, a medium bowl & a measuring jug
Get roasting
- Dice the potatoes into 2cm chunks, then add to a lined baking tray. Toss with 1 tsp oil, salt and pepper. Roast for 5-10 mins
- After 5-10 mins, season the trout with salt, then place, skin-side down, onto the other lined baking tray. Drizzle with 1 tsp oil and bake for 20 mins, until the trout is cooked through and the potatoes are soft and golden
Prep the rest & pickle the shallot
- Thinly slice the shallots. Halve the tomatoes. Finely chop the chives. Trim the broccoli and cut into thirds
- Combine the vinegar with a pinch of salt and pepper in the medium bowl. Add half the shallot, toss to coat, then set aside to pickle
Roast the broccoli
- In the final 10 mins, add the broccoli to the trout tray, drizzle with 1 tsp oil, a pinch of salt and pepper and return to the oven to roast for the remaining time, until soft and golden
Make the sauce & assemble the salad
- Meanwhile, heat the small frying pan with 1 tsp oil on medium-high heat. Once hot, add the remaining shallot and cook for 4-5 mins, until softened. Season with salt and pepper
- Stir through the garlic herb paste and cook for a further minute, then add the soft cheese and 120ml water. Stir until dissolved and simmer for 2-3 mins, until thickened slightly. Stir through three-quarters of the chives and season to taste
- When everything is ready, toss the rocket and tomatoes through the pickled shallot bowl
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Serve the roast trout, broccoli and potatoes onto plates with the salad alongside. Spoon over the chive sauce and garnish with the remaining chives, to finish
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