Baked trout with tahini and peppers | Recipe Cart | Recipe Cart

Ingredients

• 2 medium floury potatoes (king edward or similar), peeled and cut into 6-8 (460g)
• Fine sea salt and black pepper
• 160g roast red peppers in vinegar (drained weight), roughly cut into 5cm pieces
• 2 garlic cloves peeled and crushed
• 85ml olive oil
• 1tsp coriander seeds lightly crushed
• 2tsp aleppo chilli flakes or regular chilli flakes
• 2 skin-on trout fillets (220g)
• 0.5 lemon thinly sliced into 4 rounds
• 2tbsp capers
• 40g pitted green or black olives
• 2tbsp tahini
• 5g tarragon leaves finely chopped