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By Jamie Oliver
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Trout al forno
1 hr 20 mins
Not Too Tricky
serves 4
About the recipe
I love a bit of trout al forno. It’s one of those dinners that’s really straightforward to put together, but makes it look like you’ve put in a lot of effort. Crispy potatoes and squash, sweet onion, flaky trout with mustard and oats on the skin, whack that in the middle of the table, let everyone help themselves and it’s happy days.
Save with Jamie, p250
Recipe From
Ingredients
1 butternut squash
800g potatoes
1 large onion
olive oil
½ a bunch of fresh thyme (15g)
1 slice of stale bread (50g)
1 clove of garlic
1 heaped tablespoon oats
4 x 100g rainbow trout fillets, skin on, scaled and pin-boned
1 teaspoon English mustard
a few sprigs of fresh rosemary
Top Tip
This recipe also works really well with sardines, red mullet fillets or bream fillets. Talk to your fishmonger and ask them to advise you on what’s in season and the best value.
Method
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For the full recipe, head to page 250 of Save with Jamie.
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