Serves: 2 Adults + 2 children

Prep: 20 mins

Cook: 30 mins

INGREDIENTS

2 large trout fillets (approx 400g), deboned

1 courgette, roughly chopped

1/2 aubergine, roughly chopped

10-12 cherry tomatoes, halved

1/2 red pepper, roughly chopped

handful baby potatoes, quartered

2 tbsp olive oil

freshly ground black pepper

2-3 tbsp cashew basil pesto (see below)

Cashew Basil Pesto

50g cashew nuts

25g fresh basil

1/2 garlic clove

60ml sunflower oil

1 tbsp lime juice

1. Preheat oven to 180C fan,

2. Spread the vegetables and potatoes evenly on a large tray. Drizzle with olive oil and season with freshly ground black pepper. Place in the oven for 20 minutes.

3. Meanwhile, place all the ingredients for the cashew nut pesto in the food processor and whizz until smooth.

4. Remove the vegetables from the oven and make some space on the tray to add the trout fillets. Spread the cashew nut pesto evenly on top of the fish. Return the tray to the oven to cook for 12 minutes until the trout is cooked through and the vegetables are nicely roasted.

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