Trout al forno

Name: Trout al forno
Cook time: 80 min
Total time: 80 min
Yield: 4
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

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.

nutrition per serving

Calories

26%

Fat

21%

Saturates

14%

Sugars

16%

Salt

16%

Protein

59%

Carbs

27%

Fibre

of an adult’s reference intake

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

method