Lemon & Herb Baked Trout with Roasted Vegetables

Ingredients

• 4 trout fillets
• 500g baby potatoes, halved
• 2 courgettes, sliced
• 1 red pepper, sliced
• 3 tbsp olive oil
• 1 lemon, half sliced and half juiced
• 2 tsp dried mixed herbs
• 2 cloves garlic, crushed
• Salt and pepper, to taste

Method

1. Preheat the oven to 200°C (180°C fan)/Gas Mark 6.
2. Put the potatoes onto a large baking tray, drizzle with half the olive oil, season, and roast for 15 minutes.
3. Add the courgettes and red pepper to the tray, drizzle with a little more oil, and roast for a further 10 minutes.
4. Push the vegetables to one side and lay the trout fillets on the tray. Drizzle with the remaining oil and lemon juice, scatter over the garlic and mixed herbs, and top each fillet with a lemon slice.
5. Return to the oven for 8-10 minutes, until the trout flakes easily with a fork.
6. Season with salt and pepper before serving.