Baked trout with tahini and peppers | Recipe Cart
Baked trout topped with a flavorful tahini and pepper sauce, perfect for a quick and delicious meal.
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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)
- 1/2 lemon thinly sliced into 4 rounds
- 2tbsp capers
- 40g pitted green or black olives
- 2tbsp tahini
- 5g tarragon leaves finely chopped
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