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.
Speedy Hot-smoked Trout & Harissa Ragu with Penne
A fresh take on ragu, featuring sustainably-sourced hot-smoked trout, fragrant rose harissa paste and plump black olives. Sprinkle with fresh-cut coriander, scatter with chilli – and dinner is served.
Ready in 20
High protein
Low sat fat
Serving size
Ingredients
- 2 trout fillets (skin on) (Fish)
- 30g Pitted Kalamata Olives (Kalamata Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
- 120g brown rice penne pasta (Soya) (Brown rice flour 100%)
- 200g baby tomatoes
- 2 garlic clove
- 180g Tenderstem broccoli
- 1 tbsp harissa paste (Water, Rapeseed Oil, Diced Red Pepper, Red Pepper, Paprika Flakes, Garlic, Salt, Rose Petals, Ground Cumin, Ground Coriander, Black Pepper, Paprika Oleoresin, Crushed Chilies, Natural Flavouring Smoke, Oregano, Citric Acid, Parsley)
- 1 handful of fresh coriander
- 1 tsp chilli flakes
- 2 shallot
Nutritional Information
Calories: 650
Protein: 41g
Carbs: 57g
Fat: 29g
Ingredients
- 1 trout fillet (skin on) (Fish)
- 120g brown rice penne pasta (use half) (Soya) (Brown rice flour 100%)
- 30g Pitted Kalamata Olives (use half) (Kalamata Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
- 1 tsp chilli flakes (use half)
- 1 handful of fresh coriander (use half)
- 200g baby tomatoes (use half)
- 2 garlic clove
- 2 shallot
- 180g Tenderstem broccoli (use half)
- 1 tbsp harissa paste (use half) (Water, Rapeseed Oil, Diced Red Pepper, Red Pepper, Paprika Flakes, Garlic, Salt, Rose Petals, Ground Cumin, Ground Coriander, Black Pepper, Paprika Oleoresin, Crushed Chilies, Natural Flavouring Smoke, Oregano, Citric Acid, Parsley)
Nutritional Information
Calories: 684
Protein: 44g
Carbs: 61g
Fat: 30g
Speedy Hot-smoked Trout & Harissa Ragu with Penne
A fresh take on ragu, featuring sustainably-sourced hot-smoked trout, fragrant rose harissa paste and plump black olives. Sprinkle with fresh-cut coriander, scatter with chilli – and dinner is served.
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a sieve, a medium frying pan & a measuring jug
Get the penne on
- Add the penne to the saucepan and boil for 7-8 mins, until cooked
- Meanwhile, trim the broccoli, then add to the saucepan in the final 3-4 mins of cooking. Drain all together
Meanwhile, soften the shallots
- Finely slice the shallots. Finely chop or crush the garlic
- Heat the medium frying pan with 2 tsp oil on medium heat. Once hot, add the shallots and cook for 3-4 mins, stirring occasionally, until softened. Season with a pinch of salt
Build the ragu
- Meanwhile, halve the tomatoes. Roughly chop the olives
- Add the tomatoes to the pan, along with the garlic, olives, harissa and a pinch of chilli flakes (to taste)
- Cook for 2-3 mins, until the tomatoes start to break down. Add 50ml hot water (25ml for 1 person), then flake in the trout in large chunks. Simmer for 3-4 mins, until thickened slightly
Last bits
- Finely chop the coriander
- Mix the cooked penne through the ragu along with the broccoli and half the coriander. Season with salt and pepper
Plate up
- Serve the ragu into bowls, and scatter over the remaining coriander and a pinch of chilli flakes (to taste)
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