Harissa Trout and Chickpea Traybake

Harissa Trout and Chickpea Traybake

cook and preparation time
PREP: 35 mins
COOK: 22 mins
cooking difficulty
Surprise and delight mum this Mother's Day, with this light spring lunch


  1. Coat the peppers and onions in oil and roast for 10 minutes at 200c

  2. 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

  3. 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

  4. Place back in the oven for 22 minutes at 200c

  5. Remove from the oven and drizzle with the natural yoghurt, garnish with coriander and pomegranate seeds

  6. Serve with couscous or salad


  • 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 finish

    100g x natural yoghurt

    Chopped coriander

    Fresh pomegranate seeds to garnish