Baked trout with almonds, spinach and potatoes

Ingredients

For 1 serving

• Trout180 g
• Almonds12 g
• Spinach150 g
• Potatoes180 g
• Butter5 g
• Extra virgin olive oil8 g
• Lemon juiceto taste
• Saltto taste
• Black pepperto taste

Contains: lactose, nuts, fish

Method

1. Preheat a conventional oven to 190 °C and put a pan of water on to boil. Peel the potatoes and cut them into roughly 1.5 cm cubes.
2. When the water boils, salt it and cook the potatoes over medium heat for 12 minutes, until tender; drain well.
3. Meanwhile lay the trout in a lined baking tray, season with half the oil, salt and pepper and cover with the flaked almonds.
4. Bake for 15 minutes, until the almonds are golden and the trout flesh comes away easily.
5. Meanwhile wash the spinach. In a frying pan melt the butter with the remaining oil over medium heat, add the spinach with a pinch of salt and cook for 2–3 minutes, until wilted.
6. Add the potatoes to the spinach and fry over high heat for 4–5 minutes, until golden. Serve the trout with the vegetables and a squeeze of lemon juice.