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
- 2 trout fillets (skin on) (Fish)
- 6 baby potatoes
- 1 shallot
- 1 handful of fresh chives
- 110g baby tomatoes
- 90g Tenderstem broccoli
-
1 tbsp garlic, basil and parsley paste(garlic puree, basil, rapeseed oil, parsley, sea salt, acidity regulator: citric acid)
- 20g rocket
-
1 tbsp red wine vinegar(red wine vinegar (100%))
-
40g Soft Cheese (Milk)(10% fat cheese base (skimmed milk, cream, bacterial starter culture), salt)
Allergens
Contains:
Fish, Eggs, Milk
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 111Kcal | 552Kcal |
| 464kJ | 2308kJ | |
| Fat | 6.2g | 31g |
| of which saturates | 1.4g | 6.8g |
| Carbohydrates | 6g | 31g |
| of which sugars | 1.5g | 7.4g |
| Protein | 7.4g | 37g |
| Salt | 0.14g | 0.7g |
| Fibre | 1.2g | 5.8g |
Ingredients
Ingredients
- 6 baby potatoes
- 1 trout fillet (skin on) (Fish)
- 1 shallot (use half)
- 1 handful of fresh chives (use half)
- 110g baby tomatoes (use half)
- 90g Tenderstem broccoli (use half)
-
1 tbsp garlic, basil and parsley paste (use half)(garlic puree, basil, rapeseed oil, parsley, sea salt, acidity regulator: citric acid)
-
20g italian hard cheese (use half) (Eggs, Milk)(cow's milk, salt, microbial rennet, preservative (lysozyme protein from egg).)
- 20g rocket (use half)
-
1 tbsp red wine vinegar (use half)(red wine vinegar (100%))
Allergens
Contains:
Fish, Eggs, Milk
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 104Kcal | 671Kcal |
| 436kJ | 2806kJ | |
| Fat | 4.7g | 30g |
| of which saturates | 1.0g | 6.2g |
| Carbohydrates | 8g | 55g |
| of which sugars | 1.3g | 8.4g |
| Protein | 6.7g | 43g |
| Salt | 0.12g | 0.77g |
| Fibre | 1.2g | 7.8g |
High protein
New
5 plants
Low sat fat
Roast Trout with Tenderstem Broccoli, Shallot Salad & Creamy Chive Sauce
This vibrant fish supper pulls all the stops. Responsibly-sourced trout is roasted until buttery, then served alongside golden potatoes and nutty Tenderstem broccoli. A refreshing side salad, starring sweet tomatoes, peppery rocket and tangy pickled shallot brings colour and variety. Drizzle generously with a creamy chive sauce, to tie everything together.
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a large baking tray with parchment paper
- Pull out a small frying pan, a medium bowl & a measuring jug
Get roasting
- Quarter the potatoes and add to the lined lined baking tray. Toss with 1 tsp olive oil and a pinch of salt and pepper. Roast for 25-30 mins, until soft and golden
- After 5-10 mins, season the trout with salt, then place (skin-side down) onto one side of the the lined baking tray. Drizzle with 1 tsp olive oil and bake for 20 mins, until cooked through
Prep & pickle
- Thinly slice the shallot and chives. Halve the tomatoes. Trim the broccoli and cut into thirds
- In the medium bowl, combine the vinegar with a pinch of salt and pepper. Add half the shallot, toss to coat, then set aside to pickle
Add the broccoli
- When the trout and potatoes have 10 mins remaining, add the broccoli to the tray, drizzle with 1 tsp olive oil, season with salt and pepper and return to the oven to roast for the remaining time
Make the sauce & assemble the salad
- Meanwhile, heat the small frying pan with 1 tsp olive 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 100m water ( 50ml for 1 person). Simmer for 2-3 mins until thickened slightly. Stir through half 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
- Share the roast trout, broccoli and potatoes between plates with the salad alongside. Spoon over the creamy sauce and garnish with the remaining chives
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