Harissa Trout and Chickpea Traybake
Method
Coat the peppers and onions in oil and roast for 10 minutes at 200c
Make the marinade - mix all the ingredients in a bowl, spoon over the trout fillets. Just enough to cover each fillet and set the rest aside
Remove the vegetables from the oven and place the trout on top. Scatter the chickpeas and cherry tomatoes over and around the trout, then drizzle the remaining marinade over the vegetables
Place back in the oven for 22 minutes at 200c
Remove from the oven and drizzle with the natural yoghurt, garnish with coriander and pomegranate seeds
Serve with couscous or salad
Ingredients
4 x 130g skinless trout portions
1 x tin of chickpeas, drained
1 x tub cherry tomatoes
2 x red onions, cut into chunks
2 x yellow peppers, cut into chunks
2 x red peppers, cut into chunks
50g olive oil
For the sauce/marinade
1 x tin chopped tomatoes
Half a jar of roasted red peppers, drained and pureed
25g x Harissa paste
25g x honey
2g x salt
1/2tsp smoked paprika
To finish100g x natural yoghurt
Chopped coriander
Fresh pomegranate seeds to garnish
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