Sage trout with roast pumpkin and onions and rye bread

Ingredients

For 1 serving

• Trout170 g
• Pumpkin250 g
• Red onion60 g
• Fresh sage4 g
• Rye bread50 g
• Extra virgin olive oil12 g
• Saltto taste
• Black pepperto taste

Contains: gluten, fish,

In season: September – December

Method

1. Heat the fan oven to 200 °C. Peel the squash, remove the seeds and cut it into wedges about 2 cm thick; peel the red onion and cut it into wedges, keeping the root end intact.
2. On a lined baking tray toss the squash and onion with half the oil, salt and black pepper and roast for 25 minutes, turning halfway, until the squash is soft and caramelised at the edges.
3. In the last few minutes pat the trout fillets dry, check for bones and salt them.
4. Heat the remaining oil in a non-stick pan over medium heat with the sage leaves and cook the trout skin side down for 4 minutes, until the skin is crisp and the sage fragrant; turn and cook for 1 minute.
5. Serve the trout topped with the crisp sage, with the roast vegetables and the rye bread.