Trout with lemon and almonds

Trout al forno, baked in breadcrumbs used to be a favourite. So this was my attempt to make a gluten free version. I’m really pleased with the result, the trout is possibly even more tender than with breadcrumbs.

Start by heating the oven to 180 and fill a baking tray with finely sliced veg. I used new potatoes and butternut squash, but whatever you have is fine (carrot, beetroot, peppers).

Add a red onion chopped into quarters and a few whole garlic cloves if you have them handy. Drizzle with olive oil and bake for about 40 mins or until the veg looks mostly cooked.

Remove from the oven then place the trout fillets, skin side down, on top of the veg.

Squeeze lemon juice across each filter. Then use a few teaspoons of ground almond per fillet to cover the flesh of the fish and retain the moisture. Scatter with flaked almonds for texture then add another drizzle of olive oil.

Bake in the oven for a further 22 minutes (or as per cooking guidance for the trout).

Serve with a fresh green salad and some broccoli (I cook the latter in a small frying pan in olive oil, adding a little salted butter for the last few mins)

Enjoy! ☺️