Tandoori Trout Traybake With Cucumber Raita

Name: Tandoori Trout Traybake With Cucumber Raita
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 320g Long Stemmed Broccoli, trimmed; 10g Coriander, finely chopped; 1 tbsp Extra Virgin Olive Oil; 320g Asparagus Tips, trimmed; 200g Cherry Tomatoes, halved; 20g Flaked Almonds; 0.5 Cucumber, coarsely grated and liquid squeezed out; 1 Red Chilli, finely sliced; 4 Trout Fillets; 650g Sweet Potatoes, halved and cut into 1cm-thick slices; 0.5 tsp Ground Cumin; 1 Lemon; 100g Greek Style Yogurt; 0.5 Garlic Clove, grated; 2 tbsp Tandoori Spice Paste, add for for extra heat

Pescatarian

Fish

Gluten Free

4.5

15m prep time

50m total time

Easy level

15 ingredients

Tandoori Trout Traybake With Cucumber Raita recipe by Cherrypick

This vibrant traybake transforms simple, sustainable trout into a flavour-packed feast, pairing succulent tandoori-spiced fish with charred vegetables and a cool, refreshing cucumber raita for a perfectly balanced weeknight dinner.

Method

Based on 4 servings, adjust as needed.

Step 1

Heat the oven to 200C/180C fan/gas 6. Tip the sweet potatoes into a large, shallow roasting tin and drizzle over the oil. Season, toss well and arrange in a single layer. Roast for 15 mins.

Step 2

Meanwhile, brush the tandoori spice paste over the trout fillets. Put the broccoli, asparagus tips and tomatoes in the tin with the sweet potatoes, season and toss well. Nestle the trout fillets on top of the veg.

Step 3

Bake for 10 mins. sprinkle over the flaked almonds and place back into the oven for a further 10 minutes or until the trout is cooked through.

Step 4

Combine the yoghurt, grated garlic, ground cumin and grated cucumber in a small bowl and season to taste with a little lemon juice and salt.

Step 5

Remove the trout tray from the over. Scatter over the coriander and the sliced chilli and serve with the raita on the side.

Ingredients
Based on 4 servings

320g Long Stemmed Broccoli, trimmed 1 x Sainsbury's Tenderstem Broccoli 330g
10g Coriander, finely chopped 1 x Sainsbury's Fresh Packed Bunch Coriander 30g
1 tbsp Extra Virgin Olive Oil 1 x Sainsbury's Olive Oil, Extra Virgin 500ml
320g Asparagus Tips, trimmed 2 x Sainsbury's Asparagus Tips 100g
200g Cherry Tomatoes, halved 1 x Sainsbury's Baby Plum Tomatoes 325g
20g Flaked Almonds 1 x Sainsbury's Flaked Almonds, SO Organic 100g
0.5 Cucumber, coarsely grated and liquid squeezed out 1 x Sainsbury's Whole Cucumber
1 Red Chilli, finely sliced 1 x Sainsbury's Red Chillies 65g
4 Trout Fillets 2 x Sainsbury's 2 Scottish Loch Trout Fillets, Taste the Difference 240g
650g Sweet Potatoes, halved and cut into 1cm-thick slices 2 x Sainsbury's Sweet Potatoes Loose
0.5 tsp Ground Cumin 1 x Sainsbury's Ground Cumin 43g
1 Lemon 1 x Sainsbury's Lemons
100g Greek Style Yogurt 1 x Sainsbury's Greek Style Natural Yogurt 200g
0.5 Garlic Clove, grated 1 x Sainsbury's Large Garlic
2 tbsp Tandoori Spice Paste, add for for extra heat 1 x Patak's Tandoori Spice Marinade 312g