Navarre-style trout with ham, potatoes and green beans

Ingredients

For 1 serving

• Trout180 g
• Prosciutto20 g
• Potatoes200 g
• Green beans150 g
• Garlic1 clove
• Extra virgin olive oil10 g
• Lemon0.5
• Saltto taste
• Black pepperto taste

Contains: fish,

Method

1. Bring a pan of salted water to the boil. Peel the potatoes and cut them into chunks of about 2.5 cm, top and tail the green beans and boil them together for 12 minutes, until the potatoes are tender and the beans still crisp; drain.
2. Meanwhile open the cleaned, boned trout like a book, pat it dry and season the inside with salt and black pepper. Lay the cured ham inside and close it again.
3. Heat half the extra virgin olive oil in a non-stick pan over medium-high heat and cook the trout for 4 minutes per side, turning it gently, until the skin is golden and the flesh flakes.
4. In another pan heat the remaining oil over medium heat with the sliced garlic for 1 minute, add the potatoes and beans and toss for 3 minutes, until lightly golden.
5. Serve the trout with the vegetables and the lemon cut into wedges.