Baked whole trout

Name: Baked whole trout
Total time: 15 min
Yield: 4
Ingredients: 4 x 250 g trout scaled, gutted, from sustainable sources; olive oil; 1 lemon; 1 bunch of fresh thyme (30g); 40 g flaked almonds; 4 rashers of higher-welfare smoked pancetta; 600 g new potatoes; 2 organic chicken stock cubes; 2 little gem lettuces; 1 bunch of fresh mint (30g); 300 g frozen peas; 200 g frozen broad beans; 2 teaspoons jarred grated horseradish; 1 teaspoon English mustard; ½ a lemon; 4 tablespoons fat-free natural yoghurt

Jersey royals, peas & mustard sauce

Serves 4

Cooks In15 minutes

DifficultyNot too tricky

Jamie's 15-Minute Meals Seafood Potato Mains

Nutrition per serving

Calories 504 25%
Fat 21.3g 30%
Saturates 2.3g 12%
Sugars 7.8g 9%
Salt 3.4g 57%
Protein 48.1g 96%
Carbs 23.9g 9%
Fibre 11.3g -

Of an adult's reference intake

Jamie's 15-Minute Meals

By Jamie Oliver

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Ingredients

TROUT
4 x 250 g trout , scaled, gutted, from sustainable sources
olive oil
1 lemon
1 bunch of fresh thyme , (30g)
40 g flaked almonds
4 rashers of higher-welfare smoked pancetta
VEG
600 g new potatoes
2 organic chicken stock cubes
2 little gem lettuces
1 bunch of fresh mint , (30g)
300 g frozen peas
200 g frozen broad beans
SAUCE
2 teaspoons jarred grated horseradish
1 teaspoon English mustard
½ a lemon
4 tablespoons fat-free natural yoghurt

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Jamie's 15-Minute Meals

By Jamie Oliver

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Method

Get your ingredients out and a food processor (thick slicer), then boil the kettle, put the oven on full whack (240°C/475°F/gas 9) and a lidded casserole pan on a high heat.
On a baking tray, season 4 x 250g whole trout with sea salt, black pepper and 1 tablespoon of oil. Cut 1 lemon into quarters, add to the tray and cook on the top shelf of the oven.
Slice 600g of new potatoes in the processor and put into the casserole pan with 1 litre of boiling water. Crumble in 2 chicken stock cubes, cover with the lid and boil.
In a bowl, mix 2 teaspoons of jarred grated horseradish, 1 teaspoon of English mustard, the juice from ½ a lemon and a small pinch of salt together, then ripple it through the yoghurt.
Slice up 2 little gem lettuces and finely chop the top leafy half 1 bunch of fresh mint.
Toss 1 bunch of thyme in 1 teaspoon of oil, then scatter the sprigs over the trout with 40g of flaked almonds.
Lay a piece of pancetta over each fish and put back into the oven for a few minutes, until golden and crispy.
Stir the lettuce, mint leaves, 300g of frozen peas and 200g of frozen broad beans into the potato pan.
Season to taste, cook for a couple of minutes, then serve with the crispy trout and mustard sauce.