Oven Baked Trout with Winter Vegetables


  • 1 large trout fillet per person
  • 1 tub of baby roma tomatoes
  • 2 good handfuls of green beans per 2 people
  • 2 large purple carrots per 2 people
  • 1 head of broccolini per 2 people
  • Fresh parsley
  • Olive oil
  • Sea salt and pepper to taste
  • 1 whole lemon


Wash all veg and chop into cubes or strips. Marinate trout in some oil, salt and pepper and freshly squeezed lemon juice. Do this for around an hour; just put it covered in the fridge.

Set the oven for 180 degrees, and put the veggies into a pan in the oven straight away. While it’s heating, seal the fish in a hotly oiled pan. This just means about 20 seconds on each side. It helps to retain juices.

Bake the fish in an oven tray, along with all veg still for 10-15 minutes – it depends on thickness so be sure to check the fish is done!

Meanwhile, chop the entire tub of tomatoes roughly into halves or thirds. When the fish has about 5 minutes left add the tomatoes.

Serve with some more salt and pepper if needed, and fresh parsley on top.


Carrots don’t have to be orange! The purple and red ones are chock full of antioxidants and taste pretty similar to orange. Great variety for your cooking!