Lemon Trout and Potato Traybake

Ingredients

• 800g baby potatoes, halved
• 3 tbsp olive oil
• 1 tsp dried oregano
• Salt and black pepper
• 300g green beans, trimmed
• 250g cherry tomatoes
• 4 trout fillets, about 150g each, patted dry
• 1 lemon, zest finely grated and fruit cut into wedges
• 1 tsp smoked paprika
• 200g Greek yoghurt
• 1 clove garlic, finely grated
• 2 tbsp fresh dill, finely chopped

Instructions

1. Preheat the oven to 220°C / 200°C fan. Put the potatoes on a large rimmed baking tray, toss with 2 tbsp olive oil and the oregano, then season generously with salt and black pepper. Arrange cut-side down and roast for 20 minutes, until golden underneath and beginning to soften.
2. Add the green beans and cherry tomatoes to the tray. Toss them with the potatoes and season lightly with salt and black pepper, then spread everything into an even layer.
3. Rub the trout with the remaining 1 tbsp olive oil, half the lemon zest, the smoked paprika, a pinch of salt and black pepper. Nestle the fillets among the vegetables, skin-side down, and roast for 12–15 minutes, until the trout is opaque and flakes easily with a fork, the beans are tender and the tomatoes begin to burst.
4. Meanwhile, mix the Greek yoghurt with the garlic, dill and remaining lemon zest. Squeeze in juice from 1 lemon wedge, season with salt and black pepper, and stir until smooth. Add a spoonful of water if needed for a spoonable consistency.
5. Taste the roasted vegetables and adjust the seasoning. Divide the trout, potatoes and vegetables among plates, spoon over the dill yoghurt sauce and serve with the remaining lemon wedges.