Tandoori trout traybake with cucumber raita

Enjoy your recommended weekly portion of oily fish in this easy traybake with sweet potato wedges, broccoli and asparagus. Trout is a sustainable fish option

Prep:15 mins
Cook:35 mins

Serves 4
Easy

Nutrition per serving

kcal 490
fat 15g
saturates 3g
carbs 44g
sugars 0g
fibre 11g
protein 39g
salt 0.51g

Ingredients

650g sweet potatoes , halved and cut into 1cm-thick slices
1 tbsp extra virgin olive oil
4 tbsp lime juice
1-2 tbsp tandoori masala (according to your preference for heat)
4 x 140g trout fillets
320g long-stemmed broccoli
320g asparagus tips
160g cherry tomatoes
20g flaked almonds
10g coriander , finely chopped
1 red chilli , finely sliced
100g low-fat live yogurt
½ cucumber , coarsely grated
½ tsp ground cumin

Method

Heat the oven to 200C/180C fan/gas 6. Tip the sweet potatoes into a large, shallow roasting tin and drizzle over the oil. Season, toss well and arrange in a single layer. Roast for 15 mins.
Meanwhile, mix the lime juice and tandoori masala together in a small bowl. Brush this mixture over the trout fillets. Put the broccoli, asparagus tips and tomatoes in the tin with the sweet potatoes, season and toss well. Nestle the trout fillets on top of the veg. Sprinkle over the flaked almonds and bake for 15-20 mins, depending on how thick the fish is, until the trout is cooked through.
Combine the raita ingredients and season well. Scatter the coriander and chilli over the traybake and serve with the raita on the side.