Roast trout with spinach, sage & prosciutto

Roast Trout

Serves 4

  • 8 x 120 g trout fillets, from sustainable sources, ask your fishmonger, skin on, scaled and pinboned

  • 75 g ground almonds

  • 2 handfuls dried apricots, chopped

  • 2 large sprigs fresh sage, leaves picked

  • olive oil

  • 1 clove garlic, crushed

  • 600 g spinach

  • fresh nutmeg, grated

  • 410 g tinned cannellini beans, drained

  • 410 g tinned chickpeas, drained

  • 4 large slices quality prosciutto

Preheat the oven to 200ºC/400ºF/gas 6.



Season the trout with salt and pepper and dust in the ground almonds. Lay 4 of the fillets on a board, skin-side down.



Chop the apricots and half of the sage together. Mix and lay in a line along the tops of the 4 fillets. Top with the remaining fillets, skin-side up, matching heads and tails with the 4 below. Overlap the remaining sage along the length of each trout sandwich.



Cut 4 x 20cm lengths of string and lay them parallel to each other on a work surface, leaving about 3–4cm between each one. Lay 1 of your trout sandwiches across the lengths of string and tie them all up. You should end up with a neat parcel tied in 4 places. Repeat with the other 3.



Heat a large saucepan. Add a large splash of oil and gently fry the garlic until softened. Add the spinach and wilt down, seasoning with salt and pepper and the grated nutmeg. Spread the spinach out in a roasting tray and mix with the pulses. Put the trout parcels on top. Lay the prosciutto slices over the bean mixture, drizzle with oil and bake for 15–20 minutes until the prosciutto is crispy and the fish cooked through.

Nutritional Information

Roast trout with spinach, sage & prosciutto

Served on a bed of pulses and nutmeg-spiked spinach

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These kinda stuffed trout ‘sandwiches’ look really fancy, but are an absolute doddle to put together
Serves 4
40m
Not too tricky
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Method

If you make this recipe for a dinner party, prepare the trout sandwiches ahead of time, then just bang them in the oven when your guests arrive. Get your fishmonger to pinbone the fish if you don't know how to. The roast trout looks fancy but there's nothing difficult about it. In fact, if you can tie up a parcel you can make it.

Preheat the oven to 200ºC/400ºF/gas 6.

Season the trout with salt and pepper and dust in the ground almonds. Lay 4 of the fillets on a board, skin-side down.

Chop the apricots and half of the sage together. Mix and lay in a line along the tops of the 4 fillets. Top with the remaining fillets, skin-side up, matching heads and tails with the 4 below. Overlap the remaining sage along the length of each trout sandwich.

Cut 4 x 20cm lengths of string and lay them parallel to each other on a work surface, leaving about 3–4cm between each one. Lay 1 of your trout sandwiches across the lengths of string and tie them all up. You should end up with a neat parcel tied in 4 places. Repeat with the other 3.

Heat a large saucepan. Add a large splash of oil and gently fry the garlic until softened. Add the spinach and wilt down, seasoning with salt and pepper and the grated nutmeg. Spread the spinach out in a roasting tray and mix with the pulses. Put the trout parcels on top. Lay the prosciutto slices over the bean mixture, drizzle with oil and bake for 15–20 minutes until the prosciutto is crispy and the fish cooked through.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 822
    41%
  • Carbs 51.7g
    20%
  • Sugar 13.3g 15%
  • Fat 33.4g 48%
  • Saturates 5.3g 27%
  • Protein 70.2g 156%
Of an adult's reference intake

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BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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  • 8 x 120 g trout fillets, from sustainable sources, ask your fishmonger, skin on, scaled and pinboned

  • 75 g ground almonds

  • 2 handfuls dried apricots, chopped

  • 2 large sprigs fresh sage, leaves picked

  • olive oil

  • 1 clove garlic, crushed

  • 600 g spinach

  • fresh nutmeg, grated

  • 410 g tinned cannellini beans, drained

  • 410 g tinned chickpeas, drained

  • 4 large slices quality prosciutto