Kim's Kitchen

2 tbsp olive oil
300g new potatoes, halved
2 trout fillets
1 lemon, juiced

For the flavoured butter
50g butter, softened
2 garlic cloves, finely grated
10g mint, leaves picked and chopped
10g tarragon, leaves picked and chopped
1 lemon, zested

Preheat the oven to gas 6, 200°C, fan 180°C. Add the oil to a large baking tray and put in the oven to heat up for 5-10 mins.

Meanwhile, bring a large pan of water to the boil. Add the potatoes and boil for 3 mins, then drain well. Add the potatoes to the hot baking tray and turn to coat in the oil. Roast for 15 mins, carefully shaking the tray once halfway through the cooking time.

Push the potatoes to the sides of the baking tray, then add the trout fillets to the middle. Cook for another 5-10 mins, until the fish is cooked through.

Meanwhile, make the flavoured butter by mixing the softened butter with garlic, fresh herbs and the lemon zest in a bowl.
To serve, squeeze some lemon juice over the fish and potatoes in the tray, then add the fish to plates. Mix the herb butter through the potatoes in the baking tray and serve alongside the fish.

Energy  597kcal 

Fat  40g 

Saturates  16g

Sugars  3g 

Salt  1g 

Carbohydrate 26.9g 

Protein 33.3g 

Fibre 2.7g