A fresh citrus tomato rainbow trout with smashed mini potatoes. This is a quick healthy dinner to make that doesn’t compromise on flavour. A lovely dinner for those warmer nights.
Serves: 3 – 4
Ingredients
- Filet of Rainbow trout
- 1/2 clove of garlic
- 2 tomatoes, roughly chopped
- zest of half an orange
- 1/2 an orange, cut into small pieces (peeled)
- 380g mini potatoes (about 1/2 a bag)
- olive oil
- pinch of salt and pepper
- juice of 1/2 a lime
FOR THE HERB DRESSING
- handful of parsley, roughly chopped
- zest and juice of 1 lime
- zest of 1/2 an orange
- 1/4 cup olive oil
Method
- Preheat the oven to 350°F.
- Add olive oil to a pan over medium-high heat, then add in the chopped tomatoes. Using a microplane grater, grate the garlic into the tomatoes and stir. Season with a pinch of salt and pepper. Leave for about 5 minutes to let the tomatoes soften. Then stir in the sliced orange. Reduce the heat and leave for a few minutes. You don’t want to reduce the sauce completely as you still want a slightly chunky sauce.
- Boil the potatoes and drain. Meanwhile, prepare the trout; pat dry, then season both sides with salt and pepper. Drizzle the bottom of an oven-proof dish with olive oil. Transfer the potatoes to the dish, along with the trout, making sure to place it skin side down. Squeeze the juice of half a lime on top of the trout.
- Cook in the oven for 12 – 15 minutes, until the trout is fully cooked through. In the meantime, make the herb dressing. To a small bowl, mix together the parsley, zest of the orange and lime, as well as the juice of 1 lime and 1/2 an orange. Add the olive oil and mix until well-combined.
- Using either a fork or masher, gently smash the potatoes. Grab a serving dish and spread the tomato citrus sauce on the bottom. Place the trout on top, along with the potatoes. Spoon the herb dressing over the trout or serve on the side.
