Name: Trout, sweet potato & vegetable traybake
Yield: 4
Ingredients: 500g sweet potatoes scrubbed and chopped into 2cm cubes; 1 tbsp olive oil; 1 red onion cut into 8-10 wedges; 200g red cabbage sliced 1cm thick; 4 trout fillets (approx 280g); 400g black beans drained; 340g canned sweetcorn drained; 2 tbsp olive oil; 4cm piece ginger peeled and julienned; 1 red chilli thinly sliced (optional); 2 limes juiced; 20g coriander finely chopped

Trout fillets lying atop of vegetables in a baking tray.

500g sweet potatoes
scrubbed and chopped into 2cm cubes
1 tbsp olive oil
1 red onion
cut into 8-10 wedges
200g red cabbage
sliced 1cm thick
4 trout fillets (approx 280g)
400g black beans
drained
340g canned sweetcorn
drained

For the drizzle

2 tbsp olive oil
4cm piece ginger
peeled and julienned
1 red chilli
thinly sliced (optional)
2 limes
juiced
20g coriander
finely chopped

Method

step 1
Heat the oven to 180C/160C fan/gas 4. Scatter the sweet potatoes onto a baking tray, then drizzle over the olive oil and add a pinch of salt. Mix well until well coated. Bake for 20 mins.
step 2
Remove the tray from the oven, add the onion and cabbage and mix well. Cook for a further 5 mins before nestling in the trout fillets among the vegetables. Bake for 10 mins, then add the black beans and drained sweetcorn. Cook for a further 5-8 mins until the trout is cooked through.
step 3
Meanwhile, to make the drizzle, heat the oil in a small pan over a medium heat and cook the ginger for 2-3 mins until fragrant. Remove from the heat and add the chilli, lime juice and coriander and mix well. Divide the trout and vegetables between four plates and pour over the lime and ginger drizzle to serve.