Trout Al Forno

Prep time: min
Total time: 80min
Serves 4
butternut squash
1 3/4 lbs
large onion
olive oil
1/2 bunch
of fresh thyme (1/2 oz)
1 slice
of stale bread (2 oz)
1 clove
1 tbsp
oats (heaping)
3 1/2 oz
rainbow trout fillets, skin on, scaled and pin-boned
1 tsp
English mustard
a few sprigs of fresh rosemary
10.7 g
saturated fat
2.8 g
64.8 g
15 g


  1. Preheat the oven to 400ºF. Seed the squash, then peel and carefully slice it ¼ inch thick, along with the potatoes and onion (if you want to save time and make it a bit healthier, leave the skins on the squash and potato). Put it all into the largest pan that will fit inside your oven, toss in a little oil, salt and pepper and strip over the thyme leaves, then spread out evenly. Roast on the bottom shelf of the oven for 50 to 60 minutes, or until lightly golden and a little crispy.

  2. Whiz the bread, peeled garlic and a lug of oil in a food processor to make bread crumbs, then pulse in the oats, simply to mix them through, and put aside. When the time’s up, remove the pan from the oven and lay the trout fillets on top, skin-side up. Brush a stripe of mustard across the center of the trout fillets, then lightly scatter over the oaty crumbs. Drizzle any exposed fish with a little oil, then strip the rosemary leaves, toss in oil and scatter over the veg. Roast for 12 to 14 minutes, or until golden. Delicious served with a simple lemony-dressed green salad or spring greens.


This recipe also works really well with sardines or striped bass fillets. Ask your fishmonger to advise you on what’s in season and the best value.