Tray-baked honey harissa trout

• servings: 4

Ingredients

1 kg baby potatoes

4 sea trout fillets

Salt and black pepper

1 tbsp harissa

2 tbsp honey

400g asparagus, trimmed

2 tbsp olive oil

To serve:

Lemon wedges

Directions

1 Preheat the oven to 200°C/180°C fan/gas mark 6. Line a large baking tray with parchment paper.

2 Place the potatoes in a pot and cover with water. Bring to a boil over a high heat and cook for 10-12 minutes until just tender. Drain well, then return to the pot and allow to steam dry for 2-3 minutes.

3 In a small bowl, combine the harissa and honey.

4 Place the trout fillets on the prepared baking tray and season with salt and black pepper, then spread with the harissa mixture.

5 Arrange the parboiled potatoes and the asparagus around the trout on the baking tray. Drizzle with olive oil and season with salt and pepper.

6 Bake for about 16-18 minutes until the trout flakes easily with a fork.

7 Serve immediately with some lemon wedges for squeezing over.