Serves 4

1kg 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

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.

Per serving: 387kcals, 13.2g fat (2g saturated), 45.1g carbs (11.5g sugars), 25.4g protein, 8.4g fibre, 0.153g sodium

MAKE IT YOURS: This recipe also works well with salmon fillets.