ChalkStream trout & vegetable traybake

Showcasing sustainably farmed ChalkStream Trout from our Everyday range, this vibrant traybake combines tender trout with British seasonal vegetables. Quick, healthy, and full of flavour, it’s the perfect way to enjoy responsibly sourced ingredients while supporting homegrown British business.

40 mins

3

Easy

• 2 tbsp olive oil
• 750g new potatoes
• 6 spring onions, trimmed and cut in half
• 200g Tenderstem broccoli, trimmed (thicker stems halved)
• 8 asparagus spears, trimmed
• 12 cherry tomatoes
• 4 x Field & Flower Everyday Chalkstream Trout Fillets
• 2 tbsp finely chopped flatleaf parsley
• 1 tbsp olive oil (for dressing)
• ½ unwaxed lemon, zest and juice only
• Salt and pepper, to taste

1. Preheat the oven to 200°C/180°C Fan/Gas 6.
2. Place the potatoes in a large roasting tin, drizzle with 2 tbsp olive oil, and season with salt and pepper. Roast for 10 minutes until they begin to turn golden. Turn the potatoes over and add the spring onions, roasting for an additional 5 minutes.
3. Add the broccoli, asparagus, and cherry tomatoes to the tray, then nestle the trout fillets on top. Drizzle with a little more olive oil, season well with salt and pepper, and roast for 12-15 minutes until the trout is cooked through and the vegetables are tender.
4. In a small bowl, combine the parsley, lemon zest, lemon juice, and 1 tbsp olive oil to make a dressing. Drizzle over the traybake before serving.