Trout with almonds & red peppers

• 1 large red pepper↗

  deseeded and chopped

• large tomatoes↗2 2

  roughly chopped, or handful cherry tomatoes, halved

• 1 garlic clove↗

  chopped

• 1 tbsp olive oil↗ tbsp

  plus a little extra

• 1 tbsp balsamic vinegar↗ tbsp
• trout↗2 2

  fillets, about 140g each

• 2 tbsp flaked almonds↗ tbsp
• lemon↗

  wedges and rocket salad, to serve

Step-by-step instructions

1. 1

   Heat oven to 190C/fan 170C/gas 5. Tip the pepper, tomatoes, garlic, oil and vinegar into a roasting tin, then toss them together. Roast for 20 mins, then make a space in the roasting tin for the trout fillets, scattering with the almonds and a little salt and pepper.

2. 2

   Return to the oven for a further 10-15 mins, until the fish is cooked and the almonds lightly toasted. Serve with lemon wedges for squeezing over and a rocket salad on the side.