Trout Tray Bake with New Potatoes, Radish and Watercress Pesto
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 2
Trout tray bake with new potatoes, radish and watercress pesto; put everything in one tray and let the oven do the work before topping with a peppery watercress pesto.
  • 450g new potatoes, split in half⁣
  • 200g radishes, large ones split in half⁣
  • A handful of asparagus spears or green beans⁣
  • 2 trout fillets, approx. 250g total⁣
  • 2 slices lemon⁣
  • Flaked sea salt and black pepper⁣
  • Handful of watercress & watercress pesto to serve⁣
Watercress pesto
  • 50g pine or cashew nuts
  • 80g watercress leaves, keep some back to garnish the dish
  • 1 garlic clove, minced
  • 120mls / 8 tbsp extra-virgin olive oil
  • 1 lemon, zest and juice
  • ½ tsp sea salt and pinch black pepper
  • Honey / maple syrup / sugar (to balance flavours)
  1. Pre-heat the oven to 220ºC (fan).⁣
  2. Toss the potatoes in a tablespoon of olive oil and ¼ tsp flaked sea salt, bake in the oven for 10 minutes. Turn the oven down to 180ºC (fan), and toss in the radishes. Cook for another 20 minutes⁣
  3. Add the asparagus, and cook for another 7-8 minutes⁣
  4. Finally place the trout on top, with a lemon slice and a pinch of black pepper, and cook for a final 7-8 minutes until the fish is cooked through.⁣ ⁣
  5. Serve from the dish with a drizzle of the watercress pesto
  1. While the tray bake is cooking make your watercress pesto
  2. Toast your nuts in a warm dry frying pan, then transfer them to the food processor, and process a little before adding the rest of the ingredients.
  3. Blitz until broken down into a chunky paste. Taste and adjust seasoning as necessary. If the watercress tastes too bitter or peppery add a touch of sweetness to balance
Recipe by Ceri Jones Chef at