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Lemon Roast Trout with Quinoa, Roast Veg & Olive Tomato Salsa
Celebrate the flavours of the Mediterranean with this vibrant fish supper. Simply coat responsibly-sourced trout in bright lemon zest and roast until flaky. Dish it up alongside fluffy quinoa, delicate fennel and seasonal courgette. A refreshing tomato salsa, studded with chunky olives and leafy basil, completes the feast. Mediterranean abundance, at your table.
High protein
New
6 plants
Low sat fat
Mediterranean
Serving size
Ingredients
- 1 handful of fresh basil
- 30g pitted green olives (Green Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
- 200g baby tomatoes
- 160g quinoa (Quinoa 100%)
- 4 x trout fillets (skin on) (Fish)
- 2 tsp garlic paste (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 1 tsp dried oregano
- 1 unwaxed lemon
- 2 courgette
- 2 shallot
- 1 fennel
Nutritional Information
Calories: 519
Protein: 38g
Carbs: 35g
Fat: 26g
Lemon Roast Trout with Quinoa, Roast Veg & Olive Tomato Salsa
Celebrate the flavours of the Mediterranean with this vibrant fish supper. Simply coat responsibly-sourced trout in bright lemon zest and roast until flaky. Dish it up alongside fluffy quinoa, delicate fennel and seasonal courgette. A refreshing tomato salsa, studded with chunky olives and leafy basil, completes the feast. Mediterranean abundance, at your table.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line 2 baking trays with parchment paper
- Bring a large saucepan filled with salted water to a boil
- Pull out a medium bowl, a sieve & a grater
Do the prep
- Halve the fennel lengthways, then cut each half into 4 wedges. Quarter the shallots lengthways. Dice the courgettes into 3cm chunks. Zest and halve the lemon
- Add the prepped veg to a lined baking tray and toss with the oregano and half the garlic paste. Drizzle with 1/2 tbsp oil and season with a pinch of salt and pepper. Roast for 22-25 mins, until golden and soft
Roast the fish & cook the quinoa
- Season the trout with salt, then place (skin-side up) onto the other lined baking tray. Rub with the lemon zest, drizzle with 1/2 tbsp oil and bake for 20 mins, until the fish is cooked through and the veg is softened
- Add the quinoa to the pan of boiling water and boil for 13-14 mins, until cooked, then drain and return to the pan
Make the salsa
- Roughly chop the olives. Quarter the tomatoes. Pick the basil leaves from the stalks and roughly chop
- In the small bowl, combine the olives, tomatoes, basil and the remaining garlic paste with the juice from half the lemon, 1 tbsp olive oil, a pinch of salt and pepper. Mix well, then set aside
Final steps
- When cooked, spoon the dressing from the salsa bowl into the quinoa and season with a pinch of salt and pepper
- Cut the remaining lemon into wedges
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Serve the quinoa and veg onto plates, topped with the trout. Spoon the tomato salsa over the fish and serve with the remaining lemon
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