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.
The food stuff I hate the most in the world is a boiled new potato with papery skin. I know, it’s an utter crime to springtime, but I just can’t. It’s most definitely a textural thing, as I often compare the skin of a new potato to clingfilm. I thought I’d grow out of this childhood aversion, having adjusted my tastebuds to broccoli and fishy fish like sardines after all, but I’m still waiting.
It’s with great confusion to me then, that roasted new potatoes, are in fact one of the best things to eat. I find it an incredible science that just changing the cooking method, can dramatically change an ingredient. Out with the papery clingfilm skins, and in with the olive oil coated crispy skins, much better.
To celebrate the joy of roasted new potatoes I made this tray bake, and added radishes and a little asparagus before topping with trout. Admittedly I could have put more asparagus in, so please do. I love a tray bake for a simple supper because the oven does all the work for you, and there’s very little washing up! The only thing you need to pay attention to, is that the various aspects require a slightly different cooking time, so will need to go into the pan at various intervals throughout the cooking time.
The watercress pesto I added was leftover from one of my recent fish on-line cooking classes, which I will be repeating in June along with some other new classes. It’s been really fun cooking with so many people on Zoom, and it’s been wonderful what everyone has been able to create in 90 minutes with a renewed vigour for home cooking. Perhaps you’d like to join us for the next one? There are six to choose from in June? More info here.
- 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
- 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)
- Pre-heat the oven to 220ºC (fan).
- 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
- Add the asparagus, and cook for another 7-8 minutes
- 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.
- Serve from the dish with a drizzle of the watercress pesto
- While the tray bake is cooking make your watercress pesto
- 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.
- 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
Anyone with me on the clingfilm? Go on don’t be shy… I can’t be alone???