Name: Tandoori trout traybake with cucumber raita
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
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

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

50 min total 15 min prep 35 min cook 4 490 cal

Instructions

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1 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.
2 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.
3 Combine the raita ingredients and season well. Scatter the coriander and chilli over the traybake and serve with the raita on the side.