Herb-Stuffed Trout with Roast Sweet Potatoes and Onions

Name: Rukmini Iyer One-tin Herb-Stuffed Trout & Sweet Potatoes Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: Serves 2
Ingredients: 700g sweet potatoes, peeled and very thinly sliced; 1 red onion, thinly sliced; 2 tbsp olive oil; sea salt and freshly ground black pepper; ½ a small bunch of fresh tarragon, leaves only; ½ a small bunch of fresh oregano, leaves only; 2 (approx. 400g each) small trout, gutted; 4 cloves of garlic, roughly chopped; ½ small lemon, thinly sliced

by Rukmini Iyer from The Roasting Tin: Deliciously Simple One-Dish Dinners

This deceptively easy one-tin recipe highlights the natural flavours of trout with a simple lemon, oregano and tarragon stuffing.

Dairy-Free Gluten-Free One-pot Tray Bake Dinner Party

Serves 2

Total 55 min

Prep 15 min

Cook 40 min

Easy

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Introduction from Rukmini Iyer

Whole trout are so easy to cook – here, a very simple herb and lemon stuffing lets the flavour of the fish take centre stage. Make sure to season the fish well with sea salt inside and out before roasting.

Ingredients

700g sweet potatoes, peeled and very thinly sliced

1 red onion, thinly sliced

2 tbsp olive oil

sea salt and freshly ground black pepper

½ a small bunch of fresh tarragon, leaves only

½ a small bunch of fresh oregano, leaves only

2 (approx. 400g each) small trout, gutted

4 cloves of garlic, roughly chopped

½ small lemon, thinly sliced

Method

Preheat the oven to 180°C fan/200°C/gas 6. Mix the sweet potato slices, red onion, olive oil, a teaspoon of sea salt and a good grind of black pepper in a roasting tin, along with half the herbs, then pop into the oven and roast for 20 minutes.

Meanwhile, season the cavity of the trout with sea salt and freshly ground black pepper, and stuff with the remaining herbs, garlic and lemon.

Once the sweet potatoes have had 20 minutes, top with the stuffed trout and scatter over 2 teaspoons of sea salt. Return to the oven and roast for a further 20 minutes, until the trout is just cooked through (it will just begin to flake when prodded with a fork). Serve immediately.

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