Trout with Courgette & Tomato




Per person…

1 x skinless fillet of trout

1 bundle of dried tagliatelle

A good drizzle of rapeseed oil

Half a courgette, cut in chunks

4 dessertspoons of tinned chopped tomato

A light pinch of salt and black pepper




  • Boil kettle and place pasta in a pan. Pour boiling water over pasta and boil (no lid) for 6 minutes. Stir once with a fork to separate strands.
  • Cut up trout into bite sized pieces.
  • In a hot frying pan, drizzle oil and add courgettes. Roast for a couple of minutes then flip over and add trout pieces to pan. Cook for a couple of minutes then add spoonfuls of tomato and season.
  • Simmer for a couple of minutes.
  • Drain pasta in a sieve or colander and place on warmed plate.
  • Spoon the mix over the pasta and serve immediately.

Ready in 7!

Easy variation – add some torn fresh basil leaves at the finish for authentic Italian!

Place leftover tinned tomato in a clean bowl and store in fridge for up to 3 days.