Whole wheat pasta with trout, almonds and thyme

Ingredients

For 1 serving

• Whole wheat pasta70 g
• Trout120 g
• Almonds10 g
• Extra virgin olive oil1 teaspoon
• Lemon zest2 g
• Thymeto taste
• Saltto taste
• Black pepperto taste

Contains: gluten, nuts, fish,

Method

1. Bring a pan of water to the boil for the pasta and salt it once it boils.
2. Meanwhile toast the flaked almonds in a dry frying pan over medium heat for 2–3 minutes, stirring, until golden; set aside.
3. Add the wholemeal pasta and cook for the time on the packet, usually 10–12 minutes, until al dente.
4. Meanwhile run your fingers over the trout fillet and pull out the bones with tweezers; heat the olive oil in the frying pan over medium heat with the thyme and cook the trout for 3 minutes per side, skin side first, until the flesh is opaque and flakes; season with salt, remove the skin and flake it with a fork.
5. Drain the pasta, keeping a small ladle of the cooking water, and toss it in the pan with the trout, grated lemon zest and a splash of water for a minute.
6. Finish with the almonds and black pepper.