Trout with Crispy Potatoes and Minted Tomatoes

Trout with Crispy Potatoes and Minted Tomatoes

Serves 2


250g Chat Potatoes, quartered lengthways
4 cloves garlic, squashed whole in their skins
2 tsp Extra Virgin Olive Oil
½ tsp ground turmeric
150g Red Grape Tomatoes, chopped
1 bunch onions, thinly sliced
1 lime, zested, then cut into wedges
Handful of mint leaves
300g pack Chalk Stream English Rainbow Trout Portions
2 tbsp NZ Raglan Coconut Yoghurt, Natural Greek Style


  1. Preheat the oven to 220°C. Put the potatoes, garlic and oil into a large roasting tin. Season, sprinkle with the turmeric, then shake everything together. Roast at the top of the oven for 15 minutes.
  2. Meanwhile, mix together the tomatoes, onions and half the lime juice, and season. Tear the mint leaves over the top, mix again and set aside.
  3. Place the fish, skin-side down, between the potatoes. Sprinkle with lime zest and seasoning, then roast for 12 minutes, or until the potatoes are crisp and the fish is cooked through. Serve with the minted tomatoes, yoghurt and a lime wedge for squeezing if wished.

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