Chef Mo Recipe
Turmeric Garlic Baked Trout
A healthy one-pan dinner with turmeric and garlic baked trout, baby potatoes, sweet potato, cherry tomatoes and fresh herbs, served with a colourful cucumber and pepper salad.
Prep Time
20 min
Cooking Time
45–50 min
Servings
2
Oven
200°C / 390°F
Chef Mo
Turmeric Garlic Baked Trout
A healthy one-pan dinner with turmeric and garlic baked trout, baby potatoes, sweet potato, cherry tomatoes and fresh herbs, served with a colourful cucumber and pepper salad.
Prep
20 min
Cook
45–50 min
Serves
2
Oven
200°C / 390°F
What you need
Ingredients
- FOR THE SALAD
- 1 medium cucumber, diced
- 4 medium mixed peppers, diced
- About 8 cherry tomatoes, halved or quartered
- A handful of fresh basil, finely chopped
- FOR THE BAKED TROUT
- 1 whole trout, middle section cut into 2 pieces
- 8 baby potatoes
- ½ sweet potato
- 8 cherry tomatoes
- 4 cloves garlic, finely chopped
- ½ fresh chilli, finely chopped
- 1 bunch fresh parsley, chopped, plus extra to finish
- ½ tablespoon salt
- ½ tablespoon black pepper
- 400ml warm water
- Nearly 1 tablespoon ground turmeric
- ½ tablespoon tomato purée
- About 4 tablespoons olive oil
How to make it
Method
1. Prepare the salad
Dice the cucumber and mixed peppers. Halve or quarter the salad tomatoes and finely chop the basil. Combine in a bowl and set aside.
2. Prepare the baking dish
Preheat the oven to 200°C / 390°F. Wash the baby potatoes and cut any large ones in half. Peel and dice the sweet potato. Finely chop the garlic, chilli and parsley.
3. Arrange the trout and vegetables
Place the two trout pieces in a suitable baking dish. Arrange the baby potatoes, sweet potato and 8 cherry tomatoes around the fish. Add the chopped garlic, chilli and parsley.
4. Prepare the turmeric mixture
Mix the turmeric and tomato purée with the 400ml of warm water. Season the fish and vegetables with the salt and black pepper. Pour over the turmeric mixture and drizzle with olive oil.
5. Bake until cooked
Bake for approximately 45–50 minutes, until the potatoes are tender and the trout is cooked through. Check the fish during cooking and add a little water if the dish becomes too dry. Cooking time can vary depending on the thickness of the fish and the size of the potatoes.
6. Garnish and serve
Finish with freshly chopped parsley. Serve the hot baked trout and vegetables with the fresh cucumber, pepper, tomato and basil salad.
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