Baked Trout Amandine with Green Beans

Ingredients

• 600 grainbow trout fillets
• 30 galmonds, sliced
• 1¾ tbsplemon juice
• 1¼ tbspextra-virgin olive oil
• 4 gfresh dill
• ½ tspblack pepper
• 400 ggreen beans
• 2¼medium potatoes (Yukon Gold or red), baby, boiled

Method

1. Boil the baby potatoes in a pot of water over medium-high heat until tender, about 15 minutes. Drain.

   15 min timer

2. Preheat the oven to 220°C (425°F) with a rack in the centre. Line a large baking sheet with parchment.

3. Toss the trimmed green beans with half the oil and spread on one side of the tray. Lay the trout fillets skin side down on the other side, brush with the rest of the oil and season with pepper.

4. Roast the trout and beans together for 7 minutes.

   7 min timer

5. Scatter the sliced almonds over the fish and roast 3 minutes more, until the almonds are golden and the trout flakes easily, 63°C (145°F) in the thickest part.

   3 min timer

6. Squeeze the lemon juice over the fish, scatter with dill and serve with the potatoes and green beans.

Storing and reheating

Keeps 2 days.