Scrub and chop the sweet potatoes. Cut the red onion into wedges, slice the red cabbage. Heat the oven to 180C/160C fan/gas 4. Scatter the sweet potatoes onto a baking tray, then drizzle over 1 tablespoon of the olive oil, chipotle paste and add a large pinch of salt. Mix well until well coated. Bake for 20 mins.

Remove the tray from the oven, add the onion and cabbage and mix well. Cook for a further 10 mins before nestling in the trout fillets among the vegetables. Bake for 12-15 mins. Once the trout is cooked, remove it carefully from the tray and leave to one side. Add the drained black beans and drained sweetcorn to the tray. Mix well, season with a little more salt and cook for a further 5 mins.

Meanwhile, to make the drizzle, peel and grate the ginger, thinly slice the chilli, juice both limes and chop the coriander. Heat the remaining 2 tablespoons of oil in a small pan over a medium heat and cook the ginger for 2-3 mins until fragrant. Remove from the heat and add the remaining chipotle paste, lime juice and coriander and mix well. Remove the tray from the oven and dress with just over half of the dressing. Divide the trout and vegetables between four plates and pour over the remaining **lime and ginger dressing.