Almond-crusted baked trout with green beans and potatoes

Ingredients

For 1 serving

• Trout180 g
• Almonds15 g
• Parsley5 g
• Lemon zest2 g
• Green beans150 g
• Potatoes120 g
• Extra virgin olive oil2 teaspoons
• Saltto taste
• Black pepperto taste

Contains: nuts, fish

Method

1. Preheat a conventional oven to 200 °C and bring a pot of salted water to the boil.
2. Peel the potatoes and cut them into cubes of about 2 cm; top and tail the green beans. Boil the potatoes for 8 minutes, then add the green beans and cook for another 6–7 minutes, until tender but still bright green; drain everything.
3. Meanwhile finely chop the almonds with the parsley and lemon zest and mix with a pinch of salt and half the oil.
4. Lay the trout fillets skin side down on a tray lined with baking paper and press the almond crust on top.
5. Bake at 200 °C for 10–12 minutes, until the crust is golden and the trout flakes.
6. Dress the potatoes and green beans with the rest of the oil, salt and pepper and serve them next to the trout.