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Trout and Vegetable Bake with New Potatoes

Preparation: 5 mins

Cooking: 25 mins

Serves 4, costs under £7.00


  • 4 Trout Fillets (310g)
  • 1 Cups Semi Skimmed Milk (140ml)
  • 3 Cups Mixed Vegetables (320g) (Frozen)
  • 6 Tablespoons Cheddar Cheese (150g) (Reduced Fat, Grated)
  • ½ Cups Porridge Oats (50g)
  • 20 New Potatoes (800g)

Allergy Disclaimer

Always check the label of each ingredient for allergy warnings.


  1. Preheat the oven to 200oC / 180oC fan oven / 400oF / gas mark 6.
  2. Place the trout in a pan with the milk and simmer gently for 5 minutes. Boil the mixed vegetables for 2-3 minutes in a separate pan.
  3. Drain the mixed vegetables and place in an oven proof dish. If the trout still has skin on it,  remove it and then flake the fish into chunks.
  4. Add the fish to the vegetables with a small amount of  milk (1-2 tablespoons). Stir the mixture then top with the oats and grated cheese.
  5. Bake in the oven for 20 minutes until golden brown on top.
  6. While the bake is cooking, wash the potatoes and cut into smaller pieces if required then boil for 15 minutes. Serve bake and new potatoes together.

Nutritional Information