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.
Trout Tikka Masala & Curried Veg Traybake
Our new take on tikka! We rub succulent, sustainably sourced trout in yoghurt and spice paste. Bake over a medley of potatoes, veg and fibre-dense chickpeas. Vibrant broccoli served on the side, brings the green.
Prep in 10
High protein
1/3 daily fibre
Low sat fat
Serving size
Ingredients
- 240g Tenderstem broccoli
- 4 trout fillets (skin off) (Fish)
- 80g coconut yoghurt (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 12 baby potatoes
- 3 tsp pasanda spice (Cumin, Black Peppercorns, Turmeric, Cloves, Cardamom, Fenugreek, Red Chilli Flakes, Cinnamon, Rapeseed Oil)
- 3 garlic clove
- 1 onion
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 240g chickpeas (drained) (Chickpeas, Water, Salt)
- 100g passata
- 2 tbsp tikka paste (Mustard) (Water, Rapeseed Oil, Smoked Paprika, Garlic, Turmeric, Curry powder (Turmeric, Coriander, Yellow MUSTARD Flour, Onion Powder, Garlic Powder, Fenugreek, Fennel, Salt, Chilli Powder, Ground Black Pepper), Cumin, Coriander, Salt, Tamarind extract, Coriander leaf, Acetic acid, Cayenne pepper, Cornflour, Roast cumin seeds)
- 2 pepper
Nutritional Information
Calories: 547
Protein: 39g
Carbs: 50g
Fat: 21g
Trout Tikka Masala & Curried Veg Traybake
Our new take on tikka! We rub succulent, sustainably sourced trout in yoghurt and spice paste. Bake over a medley of potatoes, veg and fibre-dense chickpeas. Vibrant broccoli served on the side, brings the green.
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Cooking Instructions
- Preheat the oven to 200C / fan 180C / gas mark 6. Halve the potatoes lengthways. Cut the onion into thin wedges. Dice the peppers into 1-2cm cubes. Finely chop or crush the garlic. Place all into an ovenproof dish and toss with the spice mix, 5 tsp oil, a pinch of sea salt and black pepper. Bake for 15 mins.
- Boil a kettle. Dissolve the stock cube in a jug with 400ml boiling water. Combine the yoghurt and tikka paste in a bowl with the trout and gently mix to coat. Drain and rinse the chickpeas.
- Remove the dish from the oven and add the chickpeas, passata and stock. Mix well and roast for another 10 mins.
- Remove the dish from the oven and place the trout on top. Roast for a final 8 mins, until the veg is soft and the fish is cooked through.
- Meanwhile, trim the broccoli. Heat a medium saucepan filled with salted boiling water on high heat. Add the broccoli and boil for 3-4 mins, until cooked, then drain.
- Serve the traybake with broccoli on the side.
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