- 1.
Heat your oven to 200ºC/Fan 180ºC/Gas 6. Scrub the potatoes in cold water. Slice them into thin rounds about 1 cm thick. Pop them in a large roasting tin.
- 2.
Peel the onion. Slice it into rounds. Rinse the pepper. Slice into rounds, flicking out the seeds and white bits. Add them to the potato.
- 3.
Drizzle the veg with 2 tbsp olive oil. Season well with salt and pepper. bake in the oven for 30 mins, giving everything a stir halfway through cooking.
- 4.
Rinse the courgettes. Slice them into thickish rounds. Rinse the tomatoes and halve or quarter them.
- 5.
When the veg has been roasting for 30 mins, add the courgette and tomatoes to the tin. Give everything a gentle stir. Roast for another 15 mins or till the potatoes are tender.
- 6.
Lay the trout fillets on top of the veg. Season with a little salt and pepper. Scatter the almonds over the top.
- 7.
Pop back in the oven. Cook for another 10 mins or till the trout is cooked through. Serve the trout and vegetables on warm plates with lemon wedges for squeezing.