Try trout instead of salmon – it’s quick and easy to cook, and this recipe is full of sunshine flavours
Prep:10 mins
Serves 2
1 large red pepper, deseeded and chopped2 large tomatoes, roughly chopped, or handful cherry tomatoes, halved1 garlic clove, chopped1 tbsp olive oil, plus a little extra1 tbsp balsamic vinegar2 trout fillets, about 140g each2 tbsp flaked almondslemon wedges and rocket salad, to serve
STEP 1Heat oven to 190C/fan 170C/gas 5. Tip the pepper, tomatoes, garlic, oil and vinegar into a roasting tin, then toss them together. Roast for 20 mins, then make a space in the roasting tin for the trout fillets, scattering with the almonds and a little salt and pepper.STEP 2Return to the oven for a further 10-15 mins, until the fish is cooked and the almonds lightly toasted. Serve with lemon wedges for squeezing over and a rocket salad on the side.
