You’ll only need a handful of ingredients to make this tasty fish supper- choose your favourite green vegetables and jazz up your sauce with herbs
Prep:10 mins
Serves 2
300g baby new potato2 trout fillets (about 140g each)vegetable oil200g pack green vegetable medley (ours contained Tenderstem broccoli & asparagus)200ml tub hollandaise saucesmall bunch mint, chopped
STEP 1Heat oven to 200C/180C fan/gas 6. Boil the potatoes in a pan of salted water for 10 mins until soft. Drain and slice thickly.STEP 2Spread the potato slices on a baking tray, brush with a little oil, add some seasoning, then bake for 20 mins.STEP 3Remove the tray from the oven and push the potatoes to the edges. Tip the vegetable medley into the centre and, using a fork, turn the veg over in the oil, then push these to the edges, too. Put the trout fillets in the centre of the tray, season and return to the oven for a further 12 mins.STEP 4Heat the hollandaise following pack instructions, then stir through the mint. Serve the trout, potatoes and vegetables with the minty hollandaise spooned on top.
