Preheat your oven to 200°C/Fan 180°C/Gas 6. Peel the red onions and slice them thinly. Halve the pointed peppers and scrape out the seeds and white pith. Roughly chop the peppers into thin strips. Peel and finely chop the garlic clove.

Warm a large dry frying pan to a medium-high heat. Add the pine nuts and toast for 2-3 mins, stirring frequently, till fragrant. Tip the toasted pine nuts into a bowl and set aside.

Return the empty frying pan to the hob and reduce the heat to medium. Pour in 1 tbsp olive oil. Slide in the onions, peppers and chopped garlic. Add a pinch of salt and pepper. Fry for 10 mins, stirring occasionally, till softened.

Meanwhile, pour the breadcrumbs into a bowl. Finely chop the parsley and stir into the breadcrumbs. Grate in the zest from the lemon. Stir in 1 tbsp olive oil and a pinch of salt and freshly ground pepper.

Arrange the trout fillets, skin side up., on a baking tray. lined with foil or baking paper. Scatter the breadcrumbs evenly over the fish. Slide the trout into the oven for 6-8 mins, to toast the breadcrumbs and cook the fillets through.

While the fish is cooking, tip the raisins and toasted pine nuts into the frying pan with the veg. Stir in 1 tbsp cider vinegar. Drain the chickpeas and add to the pan. Squeeze in the juice from the zested lemon and tear in the basil leaves. Warm through for 2-3 mins. Have a taste of the chickpeas and add salt or pepper if needed.

Divide the veg between a couple of warm plates, top with the roasted trout fillets and serve.