Mouthwatering Gluten-Free Chilli Trout Traybake Recipe
This gluten-free chilli trout traybake is an easy, healthy mid-week meal. You can use whatever vegetables you wish most tend to work. You can use whatever vegetables you wish, most work great!
Equipment
- Chopping Board
- Sharp Knife
- Saucepan
- 2 Ovenproof Trays
- Aluminium Foil
Ingredients
- 2 Fillets of Trout
- 6 Baby potatoes
- 4 Carrots
- 1 Red Pepper
- 200 g Green Beans
- 250 g Asparagus
- 2 tbsp Garlic Oil
- Drizzle of Rapeseed oil
- 2 tsp Dried Chilli
- 1/2 Lemon Optional
Instructions
- Heat the oven to 190℃ or gas 5.
- Rinse all the vegetables with water and pat dry with kitchen roll.
- Cut the baby potatoes in half, cut the carrots into batons, cut the hard ends off from the Asparagus and tip and tail the green beans. Cut the red pepper into bite-sized chunks.
- In one of the ovenproof trays put the potatoes, carrots and red pepper. Drizzle with a little of the garlic oil. Bake for 1 hour or until thoroughly cooked.
- Prepare the trout fillets, put them onto some foil (enough to make a parcel) and add some rapeseed oil. Sprinkle the chillies on top of each fillet, place the lemon on top of the trout if using. Close the parcel and put it onto an ovenproof tray. These will take about 18-20 minutes to cook.
- Boil a saucepan of water for the green beans and Asparagus. These should take around 4-6 minutes.
- Serve when everything is cooked. I like to add a bit more chilli when serving, but this is optional.
Nutrition
Calories: 539kcalCarbohydrates: 56gProtein: 44gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gCholesterol: 85mgSodium: 197mgPotassium: 2076mgFiber: 14gSugar: 15gVitamin A: 22035IUVitamin C: 60mgCalcium: 145mgIron: 6mg
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