Ingredients
- 6 × 350 g (12 oz) whole river trout
- 400 g (14 oz) tin chopped tomatoes
- 4 garlic cloves, crushed
- 1 teaspoon sweet paprika
- 1 tablespoon lemon juice
- 1 teaspoon caster (superfine) sugar
- 1 head of cauliflower, broken into florets
- 1 tablespoon ground cumin
- 35 g (1 1/4 oz/1/3 cup) flaked almonds
- 2 1/2 tablespoons olive oil
- 350 g (12 oz) green beans, trimmed
- 1 small handful flat-leaf (Italian) parsley
- lemon wedges, to serve
Method
1. Preheat the oven to 200°C (400°F/Gas 6).
2. Place all the fish in a large baking dish, overlapping them slightly if necessary. In a small bowl, mix together the tomatoes, garlic, paprika, lemon juice and sugar, then pour over the fish. Cover with foil and bake for 30–35 minutes, or until the fish is just cooked through.
3. Meanwhile, bring a saucepan of water to the boil. Add the cauliflower and cook for 5 minutes, then remove using a slotted spoon and plunge into a bowl of iced water. Drain well, then dry completely with kitchen paper. Toss in a bowl with the cumin, flaked almonds and olive oil until coated. Transfer to a baking tray and bake for 10 minutes, or until golden.
4. While the cauliflower and fish are baking, bring the saucepan of water back to the boil and cook the beans for 3–4 minutes, or until tender. When the trout are cooked, sprinkle with the parsley and season with sea salt and freshly ground black pepper.
5. For the next day, reserve 2 trout, half the cauliflower and half the beans for the roast cauliflower, trout and bean salad. (The ingredients can be refrigerated in airtight containers for up to 2 days, but are not suitable for freezing.)
6. Divide the remaining trout, cauliflower and beans among serving plates and serve with lemon wedges.
